Ingall's Home and Art Magazine

Ingall's Home and Art Magazine

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FONDANT No. 2. a€” In this fondant, cream of tartar is substituted for glucose, and is by some considered more delicate and ... the use of this recipe, but to obtain such results the directions must be carefully followed, otherwise the syrup will grain. ... when sufficiently cold, work back and forth with a wooden paddle till it becomes creamy, then set aside for twenty-four hours ... and colored and flavored differently, so that quite a variety of bonbons may be made of the same batch of fondant.

Title:Ingall's Home and Art Magazine
Publisher: - 1890


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