Plain Fondant Recipe

4 cups granulated sugar
1 cup Karo, Red Label
1 cup boiling water
1/4 teaspoon cream of tartar

Combine the ingredients. Stir until dissolved and beat to boiling point. Boil without stirring until a little, when tried in cold water, forms a soft ball, 238 degrees F. Pour onto a large platter slightly oiled with Mazola; cool until luke warm. Beat with a spoon or whisk, until creamy, then knead with the hands so it will not crumble. Put into a bowl lightly oiled with Mazola, cover and do not use for twenty-four hours. Then divide into portions, flavor, stand the bowl in warm water, color if desired, and use in making bonbons, etc. As this fondant contains Karo, it will not become grainy.

Unboiled Fondant Recipe

2lb icing sugar
good pinch of cream of tartar
egg white
1dsp lemon juice

Add the cream of tartar to the icing sugar. Add the lemon juice and enough egg white to make a pliable paste. Knead the paste thoroughly for 5 minutes then leave for an hour before using. This fondant can be flavoured with any essence you choose and formed into sweets. They can then be dipped in melted chocolate if you wish.