Fondant

1. 1

   Combine sugar and cream of tartar.

2. 2

   Stir until sugar is dissolved.

3. 3

   Cover pan and boil 5 minutes, allowing steam to dissolve any grains of sugar on sides of pan.

4. 4

   Uncover and boil without stirring to soft ball stage.

5. 5

   Wipe all crystals from the sides of the pan with a damp cloth.

6. 6

   Pour into shallow pan, plate or onto a marble slab which has been rinsed with cold water.

7. 7

   Cool to room temperature.

8. 8

   Beat only until stiff enough to knead. Knead until smooth.

9. 9

   Place in bowl, covered with a damp cloth or with waxed paper and allow to stand for 24 hours before using.

No additional tips available.