Plain Fondant Recipe 2 ingredients

• 4 cups granulated sugar
• 1 cup Karo, Red Label
• 1 cup boiling water
• ¼ teaspoon cream of tartar

To prepare this Plain Fondant Recipe 2, first combine the ingredients. Stir until dissolved and beat to boiling point. Boil without stirring until a little, when tried in cold water, forms a soft ball, 238 degrees F. Pour onto a large platter slightly oiled with Mazola; cool until luke warm. Beat with a spoon or whisk, until creamy, then knead with the hands so it will not crumble. Put into a bowl lightly oiled with Mazola, cover and do not use for twenty-four hours. Then divide into portions, flavor, stand the bowl in warm water, color if desired, and use in making bonbons, etc. As this fondant contains Karo, it will not become grainy.

Peppermint and Wintergreen Wafers

Prepare Plain Fondant, coloring part pink, and flavoring it with a few drops oil of wintergreen; leave the remainder white, but flavor it with a few drops of peppermint. Warm, put on a board over which a little confectioner's sugar has been sifted, roll quickly to one-fourth inch thickness and cut into rounds with a large thimble, or small cutter. Dust with confectioner's sugar and let stand a few hours to become firm.

Chocolate Creams

Prepare Plain Fondant. Divide into three or four parts--flavor one with vanilla, another with raspberry and color pink with vegetable coloring. Make peppermints of another portion and add chopped, desiccated coconut or nuts to the remainder. Form into small centers and let stand over night to become firm. The next day, melt a pound of "dipping" or "confectioner's chocolate" in a double boiler, adding one-fifth of a bar of cocoa butter. Cool the chocolate, beating frequently, until it is the consistency of Karo. Dip the centers in quickly, using a fork, hatpin, or the hands, and cool on paraffin paper.