Fondant

Directions

1. 1
   Combine sugar and cream of tartar.
2. 2
   Stir until sugar is dissolved.
3. 3
   Cover pan and boil 5 minutes, allowing steam to dissolve any grains of sugar on sides of pan.
4. 4
   Uncover and boil without stirring to soft ball stage.
5. 5
   Wipe all crystals from the sides of the pan with a damp cloth.
6. 6
   Pour into shallow pan, plate or onto a marble slab which has been rinsed with cold water.
7. 7
   Cool to room temperature.
8. 8
   Beat only until stiff enough to knead. Knead until smooth.
9. 9
   Place in bowl, covered with a damp cloth or with waxed paper and allow to stand for 24 hours before using.