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Add a photoRaciónes: 12
Ingredientes
- 5 c. Sugar
- 1 c. Coffee Rich or possibly Half & Half
- 1 c. Cream (no sub!)
- 4 Tbsp. Margarine or possibly butter
- 1/2 tsp Cream of Tartar
Direcciones
- Combine butter, sugar, Coffee Rich, cream & Cream Of Tartar in a heavy saucepan. Stir till sugar is well moistened. Place on high heat. Bring to boil then cover mix for 2-3 min (to prevent sugar crystals from forming). Uncover & place thermometer in boiling mix. COOK WITHOUT STIRRING. Wipe any crystals from sides of pan. Cook to exactly 236 degrees.
- Immedietely pour out onto a marble slab. When heat is no longer coming from the mass of candy...test it with your finger tips or possibly wrist...when the dents made with your fingers remain for a little time instead of filling in immedietely & candy is luke hot, candy is ready to work. Work fondant with candy paddle till it sets up. Allow it to rest 15 min, covered. Then knead it till perfectly smooth. Like magic, the "crumbs will turn to wonderful creamy candy!
- Form into a ball, place on Saran wrap & into a bowl which can be tightly sealed.
- This fondant is best if kept a day or possibly so before using, but may be used I
- Hints: For stiffer fondant, cook 1-2 degrees more. Freezing makes it sticky.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 422 | |
| Calories from Fat 85 | 20% |
| Total Fat 9.62g | 12% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.7g | |
| Cholesterol 13mg | 4% |
| Sodium 68mg | 3% |
| Potassium 86mg | 2% |
| Total Carbs 86.43g | 23% |
| Dietary Fiber 0.0g | 0% |
| Sugars 85.56g | 57% |
| Protein 0.75g | 1% |
