Opera Fondant
- 2 cups sugar
- 1 cup heavy cream
- 1/8 tsp cream of tartar
Put sugar and cream in a saucepan. Stir constantly until it boils. Add cream of tartar and let it boil again, stirring constantly to prevent from burning, but gently so it will not become granular. Cook to 238°F or until it forms a soft ball when tried in cold water. Pour onto a marble slab, agate tray or large platter which has been slightly moistened by wiping it over with a moist cloth. Set aside until cold. With a broad metal spatula or a wooden butter paddle, bring the edges of the candy into the center and then work candy back and forth with a long sweep of the spatula until it becomes firm. This takes a much longer time than plain fondant to become creamy. Cover with a moist cloth. Let stand for half an hour. Use as desired.
If not needed for fudge, bonbons or chocolate cream centers, put in a glass jar. Cover closely and keep in a cool place.
If not needed for fudge, bonbons or chocolate cream centers, put in a glass jar. Cover closely and keep in a cool place.
Submitted by Jul 19, 2009
15 min
30 min
45 min