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Suggest a better description(From the "Better Homes and Gardens New Cook Book.") Butter the sides of a heavy 1-1/2 quart saucepan. In it, combine sugar, the water and corn syrup or cream of tartar. Cook and stir over medium-high heat till sugar dissolves and mixture comes to boiling. Cover and cook over for 30-35 seconds. Uncover. Cook over medium-low heat until it reaches 240F., about 35 minutes, without stirring (mixture should boil gently over entire surface). Immediately pour mixture onto a platter. Do not scrape pan. Cool for 45-50 minutes or until candy feels only slightly warm to the touch. Do not stir candy. Using a spatula or wooden spoon, scrape candy from edge of platter toward the center, then beat vigorously about 10 minutes or till fondant is white and firm. Knead fondant with fingers about 5 minutes or until smooth and free of lumps. Form into a ball. Let ripen for 24 hours at room temperature. (Ripening is necessary for smooth and creamy fondant.) Makes about 3/4 pound. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (1388g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4674 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 12mg | 0 % | |
Potassium 41.4mg | 1 % | |
Total Carbohydrate 1208g | 355 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1208g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4674
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