Fondant

1. 1

   Combine sugar, cream of tartar and water in thick saucepan. Place over heat, stirring constantly, until sugar dissolves.

2. 2

   Wipe crystals from side of pan as necessary.

3. 3

   Boil, without stirring, to 240u00b0 or soft ball stage.

4. 4

   Pour onto lightly buttered platter. Cool to 110u00b0 or lukewarm, turning edges toward center as necessary to prevent hardening.

5. 5

   Pour extract in center of candy.

6. 6

   With fondant spatula, fold candy toward center; repeat movement until candy becomes opaque.

7. 7

   Work in hands until smooth and shiny. Store in airtight container at least 24 hours.

8. 8

   Divide and work food coloring into fondant as desired.

9. 9

   Form into candies or bonbons; place on waxed paper to set.

10. 10

    Store in semi-airtight container.

11. 11

    80 undipped centers or 1 1/4 pounds.

No additional tips available.