This recipe was typed onto an index card and found in a large collection, date unknown. It includes a couple variations to the candy (found at the bottom). Recipe is typed below along with scanned copies of both front and back.
FONDANT
1 pound
2 c. sugar
1 c. water
1/8 t. cream of tartar or 2 T. crystal corn sirup
1/8 t. salt
- Combine sugar, water, cream of tartar, and salt in sauce-pan.
- Cook sugar mixture until sugar is dissolved, stirring.
- Cover sirup and cook 2 minutes. Uncover and cook until soft ball forms in icy-cold water.
- Pour fondant sirup on platter without scraping pan. When cool enough to handle, beat, then knead until creamy.
- Store in covered container in refrigerator. Soften to room temperature and knead 15 times or until creamy before using.
VARIATION: Use receipt for Fondant.
Bonbons
2 to 3 drops food color–white, pink, green, or red
2 to 3 drops flavoring–peppermint or wintergreen
Add to Fondant before kneading.
Shape Fondant into balls, cubes, patties, or diamonds. Set aside to dry several hours.
Chocolate-Covered Fondant
3 sq. chocolate
1/4 c. nut halves
Shape fondant and set aside to dry 30 minutes.
Melt chocolate over hot water.
Dip pieces into chocolate.
Top with nut halves.
Set aside to dry.