2 3/4 cups granulated sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
About 2 1/4 cups sifted (sift before measuring) confectioners' sugar
1/2 teaspoon almond, lemon or raspberry extract
Food coloring (optional)
1. In medium saucepan, combine granulated sugar, salt and cream of tartar with 1 1/2 cups water. Over low heat, cook, stirring, until sugar is dissolved.
2. Over medium heat, cook, without stirring, to 226 degrees F (107 degrees C) on candy thermometer.
3. Transfer to top of double boiler; let cool to lukewarm (110 degrees F/43 degrees C) on candy thermometer).
4. With wooden spoon, gradually beat in just enough confectioners' sugar to make frosting thick enough to coat spoon but thin enough to pour. Add extract. Remove half of frosting (about 1 1/2 cups) to small bowl. Add a few drops food color, to tint the frosting a delicate color (optional).
5. Keep white fondant frosting over hot, not boiling, water in double boiler, to keep thin enough to pour. If frosting is too thin, add a little more confectioners' sugar; if too thick, thin with a little warm water. After using white fondant frosting, heat tinted frosting, and use in same way.
Makes approximately 3 cups fondant icing.
Source: McCalls Cookery #5. Publisher: Field Publications.
Source: McCalls Cookery Number 5
Date: August 3, 2003