French Fondant or French Cream
From Mrs. Norton's cook-book (1917).
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A historical recipe
Mrs. Norton's cook-book, by Jeanette Young Norton and Herndon, James B., Jr. fmo (1917).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- Two cups of sugar, one cup of water.
- Stir the sugar and water together until mixed;
- do not stir after it has come to the boUing point, stir only enough to prevent sticking at the bottom;
- boil until a .soft ball forms when dropped into cold water;
- remove from the fire and place saucepan in a pan of cold water.
- Allow the mixture to stand until it is cool;
- add half a teaspoon of vanilla;
- then beat until it forms a white mass which leaves the edge of the pan;
- knead it well until it is perfectly smooth and no hard grains remain.
- With a very little practice expert molding may easily be accomplished.
- A marble slab is best to use in kneading 5o6 Home-made Candies and molding fondant.
- The slab is cool and marble is a better molding surface than wood.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Kitchen thermometer