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Center Cream II

  • 2 cups sugar
  • 1/2 cup hot water
  • 1/4 tsp cream of tartar
  • 1 egg white
  • 1/2 tsp vanilla
Put sugar, water, and cream of tartar in saucepan. Stir constantly until mixed. Bring to a boil quickly. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water. Remove every crystal. Rinse brush in water as needed. If crystals remain they are likely to make the fondant grainy. Cover until it has boiled for 2 minutes (be patient, you rascal). Remove cover. Put in candy thermometer. Cook to 236­°F, or until it forms a soft ball when placed in cold water. Pour on a marble slab, large platter, or white agate tray that has been slightly moistened by being wiped with a moist cloth. Let stand undisturbed until candy is nearly cool. Beat egg until stiff. Pour on top of candy. Add vanilla. Work with a broad spatula until very white and creamy. Just before it begins to set, flip it gently and over very slowly, working from the edge. When firm, shape at once into small balls. Work chopped nuts into it if your little heart desires. Drop into confectioners' sugar. Roll around until ball is thoroughly covered. Lay on wax paper. Dip at once in melted chocolate.

This center cream may be melted over water and molded in starch, if your little heart desires. Center will not be quite as soft and creamy.
Submitted by Tess M Jul 19, 2009 15 min 30 min 45 min

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