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Listed in: Confections
2 cups sifted confectioners' sugar
Pinch of salt
1 tablespoon white corn syrup
About 3 tablespoons light cream
Sift together the sugar and salt, make a hollow in the centre and pour into this the corn syrup and about half the cream. Work these ingredients to a paste or fondant adding more cream as needed. Remember that the flavoring extracts used will also soften the fondant, therefore it should be made quite firm in the beginning. When all the sugar is moistened turn on to a slab and work and knead until thoroughly smooth. Divide into portions, flavoring and coloring each as desired. For example:
Portion 1. — Leave white, flavor with oil of mint. (Remember that oil of mint is very much stronger than mint extract, therefore use very little.)
Portion 2. — Color a pale rose and flavor with raspberry or cherry extract.
Portion 3. — Color yellow with a drop or two of yellow coloring and flavor with peach, apricot, lemon or orange extract. (A little grated fresh orange rind may be added both for its flavor and coloring qualities.)
Portion 4. — Color green and flavor with pistachio or wintergreen extract. When a reasonably large quantity of basic yellow uncooked fondant is needed moisten the confectioners' sugar with yolk of egg and cream.
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