Ingredients
5 cup sugar
1 cup coffee rich or half & half
1 cup cream (no sub!)
4 tbsp margarine or butter
1/2 tsp cream of tartar
Directions
Combine butter, sugar, Coffee Rich, cream & Cream Of Tartar in a heavy
saucepan. Stir until sugar is well moistened. Place on high heat.
Bring to boil then cover mixture for 2-3 minutes (to prevent sugar
crystals from forming). Uncover & place thermometer in boiling
mixture. COOK WITHOUT STIRRING. Wipe any crystals from sides of pan.
Cook to exactly 236 degrees. Immedietely pour out onto a marble slab.
When heat is no longer coming from the mass of candy...test it with
your finger tips or wrist...when the dents made with your fingers
remain for a little time instead of filling in immedietely & candy is
luke warm, candy is ready to work. Work fondant with candy paddle
until it sets up. Allow it to rest 15 minutes, covered. Then knead it
until perfectly smooth. Like magic, the "crumbs will turn to
wonderful creamy candy!
Form into a ball, place on Saran wrap & into a bowl that can be
tightly sealed.
This fondant is best if kept a day or so before using, but may be
used I Hints: For stiffer fondant, cook 1-2 degrees more. Freezing
makes it sticky.
Dolores McCann, Prodigy Food & Wine Board
Servings: 20 servings
Cooked Fondant Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
Food historians have tracked the existence of recipes far back into ancient history, certainly as far as the Egyptians, and possibly even further than that. Having said that, sadly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into appetizers, main course and desserts, a style of dining still practiced today. Aspicius also describes how the early Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern cooks like basil, fennel and dill. As our culinary historical trip moves to more modern times there were a couple of cookery books from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian curry that is popular today, but instead recipes for the types of food on the menus of the nobility of those days. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices such as basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in books on cookery, many of which are now in private libraries. The introduction of television gave us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cooked Fondant recipe.
