Dad’s Fondant

6 cups sugar

2 cups water

1 Tbs liquid glucose or 1/8 tsp cream of tartar

Place sugar and water in large sauce pan and heat, stirring only until sugar is dissolved. Wash down inside of pot with small brush dipped in water. When syrup begins to boil, add liquid glucose or cream of tartar.

Continue boiling without stirring until the candy reaches 245° (soft ball). Remove from heat and let stand 4 minutes or until air bubbles disappear; then pour onto super-cooled platter. Set in cool place until lukewarm (110°). Then beat with a wooden spoon. Turn sugar backward and forward, leaving no part unturned until the whole mass becomes white and opaque. Knead until smooth and free from lumps. Form into ball and cover with damp towel for at least 1 hour. Knead until creamy and smooth. Store in airtight jar.

Add flavoring either during the stirring (in order to flavor whole batch) or during second kneading (to flavor and color smaller portions individually).

Makes about 60 centers.

Variety - Maple Fondant

4 cups brown sugar

2 cups hot water

2 cups maple syrup

1 Tbs liquid glucose

Follow above procedure.

Notes: Dad’s recipe does not mention how much flavoring to add.