Creme Fondant
Author: adapted from Pauline Atkinson
- 4 cups sugar
- ¼ cup corn syrup
- 1 cup cream
- ½ teaspoon salt
- ¼ cup water
- ½ cube butter
- Have slab ready, cold and damp.
- Put sugar, cream, corn syrup, salt, and butter in a heavy pan.
- Bring to boil and wash sides of pan down with wet pastry brush.
- Cook to 228°-229° F.
- Pour on cold, damp slab (or use a cold, damp 9x13-inch glass pan) and allow to cool until it is neither warm nor cold.
- Stir until the fondant becomes kneadable.
- Knead in flavoring and/or coloring as desired.
Recipe by Table for Fifty at https://tableforfifty.com/caramel-nut-roll/
3.2.2708