Fondant

Directions

1. 1
   Combine sugar, cream of tartar and water in thick saucepan. Place over heat, stirring constantly, until sugar dissolves.
2. 2
   Wipe crystals from side of pan as necessary.
3. 3
   Boil, without stirring, to 240° or soft ball stage.
4. 4
   Pour onto lightly buttered platter. Cool to 110° or lukewarm, turning edges toward center as necessary to prevent hardening.
5. 5
   Pour extract in center of candy.
6. 6
   With fondant spatula, fold candy toward center; repeat movement until candy becomes opaque.
7. 7
   Work in hands until smooth and shiny. Store in airtight container at least 24 hours.
8. 8
   Divide and work food coloring into fondant as desired.
9. 9
   Form into candies or bonbons; place on waxed paper to set.
10. 10
    Store in semi-airtight container.
11. 11
    Yield:
12. 12
    80 undipped centers or 1 1/4 pounds.