COFFEE FONDANT RECIPE:
2½ lbs. sugar
¼ cup ground coffee
1½ cups cold water
¼ teaspoon cream of tartar
Put water and coffee in saucepan, and heat to boiling-point.
Strain through double cheese-cloth; then add sugar and cream of tartar.
Stir, place on range, and heat gradually to boiling point.
Boil without stirring until, when tried in cold water, a soft ball may be
formed that will just keep in shape, which is 238 degree F.
After a few minutes' boiling, sugar will adhere to sides of kettle; this
should be washed off with the hand first dipped in cold water.
Have a pan of cold water near at hand, dip hand in cold water, then
quickly wash off a small part of the sugar with tips of fingers, and
repeat until all sugar adhering to side of saucepan is removed.
Pour slowly on a slightly oiled marble slab.
Let stand a few minutes to cool, but not long enough to become hard around
Scrape fondant with chopping knife to one end of marble, and work with a
wooden spatula until white and creamy.
It will quickly change from this consistency, and begin to lump, when it
should be kneaded with the hands until perfectly smooth.
Put into a bowl, cover with oiled paper to exclude air, that a crust may
not form on top, and let stand twenty-four hours.
A large oiled platter and wooden spoon may be used in place of marble slab
and spatula. Use to cover or decorate cakes and cookies plus it's great