Fondant - Rua J.

Very unexciting picture.  I only made half of the recipe so I did not have sooooo much.  This made 2-3 cups of fondant.  The fondant is ripening now.  I am going to make my next candy with it.  I have to have Cream Caramels to make Merry Window Caramels so I made the caramel recipe also.  It is cooling.  So whoever has that recipe.  You do not need to do it unless you want to.  I will post it later.

Fondant - Rua J.

6 C  Sugar                                                      1/4  tsp.  Cream of Tartar
1/2  tsp. Salt                                                    6  Tbs  White Corn Syrup, Karo
2  C.  Warm Water

Mix dry ingredients.  Add Karo and water.  Put on medium heat and stir until sugar is dissolved.  Do not stir again.  Cook to soft ball.  Pour out onto bowl and let stand until cool enough to hold hand on the bottom comfortably, or pour out onto cold slab.  Beat until fondant creams and turns white.  Candy will form a large ball, pick it up and knead until soft and pliable.  Any lumps that form can be mashed between thumb and fore-finger.  Put into ungreased bowl.  Cover with folded wet cloth and let stand at least 24 hours to ripen.  It can stand several days if cloth cover is kept wet.  Fondant may now be flavored and make into coconut balls (flavored with grated rind of 1 orange or 1 lemon, and colored.)  (Can be made into peppermint-walnut rolls, colored green.  Peanut balls or used to dip nuts or caramels for Merry Windows.  (my recipe).  When melting fondant to dip the Merry Window caramels and cinnamon spiced nuts, add 4 drops glycerine per cup of ripened fondant.