SWEETMAKING AT HOME

Shannon News, 28 October 1927, Page 4

SWEETMAKING AT HOME

' FONDANTS. Usually home-made cream candies are made with raw confectioners’ sugar and white of egg —a poor substitute for the real “cream” or “fon dant” used by professional candy makers. This fondant can be mack' at home quite easily: Melt two cupsful of . white sugar in one cupful of Avater. Bring to the boil, and do not s'.ir after the syrup begins to simmer. Boil for fi\’e minutes, then test by carefully dipping a fork into the syrup, Avhieh should hang from it in a thread when suffi ciontly cooked. If it threads ever so slightly, drop a little of the syrup Into cold water: if it has enough consistency to make a soft ball, it may be taken from the fire. Set it to cool and when it is so cool that a drop on the fingers feels only, warm,, stir t until it is stiff. Then take it in the hands and knead like dough unti 1 it has an oily appearance. In this condition it Avill keep for several days in a cool, dry place, but not In a refrigerator. Remember: Not to cook it too long; not to shake or in any Avay disturb the syrup Avhile it is hot; not to begin to stir it w-hile it is still too hot.

The fondant, if properly made, will “melt in the mouth,” and may be used for a large variety of candies. CANDIED NUTS,

Walnuts are v delicious dipped in melted fomlanr; they are also good for making into nut creams. For, the latter work a piece of fondant until ! t. is creamy, adding to it a feiv drops if almond flaA T ouring. Roll bits of it into balls and press half of a Avalnut on either side.

If the nuts are to be dipped, the melted fondant may be thinned with a fCAY drops of boiling Avater.