This recipe is very old, and consequently uses the old-school weights and measurements. To ensure an accurate conversion to whatever measurement you use in your country, please make good use of
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Have fun with this age old recipe for Boiled Fondant, and be sure to check out the myriad of other old similar recipes on this site for home-made confectionary.
1/4 pint water (generous measure)
1 oz glucose or a pinch of cream of tartar
1 lb granulated sugar
Put the water into a pan, add the sugar and allow it to dissolve slowly, then bring to the boil.
Add the glucose or cream of tartar and boil to 240°F.
Pour the boiled fondant syrup on to a slab and allow it to cool for a few minutes until a skin starts to form. If no marble slab is available, let the syrup cool in a bowl for about 15 minutes and then work it until it is thick.
Using one or two palette knives, collect up the mixture,then continue to work it with a forward-and-back movement till stiff enough to handle.
When the fondant becomes opaque and firm, scrape it up and knead well, until it is an even texture throughout.
Roll out on a slab dredged with icing sugar, and cut. For pin-wheels, roll up layers of two colours, and slice.
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