•  4 cups of granulated sugar,
•  1 ½ cups of cold water,
•  ¼ a teaspoonful of cream of tartar, or 3 drops of acetic acid.

Stir the sugar and water in a Saucepan, set on the back part of the range, until the sugar is melted, then draw the Saucepan to a hotter part of the range, and stir until the boiling point is reached; add the cream of tartar or acid and, with the hand or a cloth wet repeatedly in cold water, wash down the sides of the Saucepan, to remove any grains of sugar that have been thrown there. Cover the Saucepan and let boil rapidly three or four minutes.

Remove the cover, set in the thermometer—if one is to be used—and let cook very rapidly to 240° F., or the soft ball degree. Wet the hand in cold water and with it dampen a marble slab or a large platter, then without jarring the syrup turn it onto the marble or platter. Do not scrape out the Saucepan or allow the last of the syrup to drip from it, as sugary portions will spoil the fondant by making it grainy. When the syrup is cold, with a metal scraper or a wooden spatula, turn the edges of the mass towards the center, and continue turning the edges in until the mass begins to thicken and grow white, then work it up into a ball, scraping all the sugar from the marble onto the mass; knead slightly, then cover closely with a heavy piece of cotton cloth wrung out of cold water. Let the sugar stand for an hour or longer to ripen, then remove the damp cloth and cut the mass into pieces; press these closely into a kitchen bowl, cover with a cloth wrung out of water (this cloth must not touch the fondant) and then with heavy paper. The fondant may be used the next day, but is in better condition after several days, and may be kept almost indefinitely, if the cloth covering it be wrung out of cold water and replaced once in five or six days. Fondant may be used, white or delicately colored with vegetable color-pastes or with chocolate, as FROSTING for small CAKEs, or éclairs or for making candy “centers,” to be coated with chocolate or with some of the same fondant tinted and flavored appropriately.

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)

A fairly satisfactory substitute for FONDANT can be made by moistening confectioner’s sugar with egg white or sweet cream. A very fine sugar must be secured for this purpose or the candy will be granular, and even then the result will not be so satisfactory as in the case of cooked FONDANT properly made. Uncooked FONDANT, too, is more limited in its uses than cooked FONDANT, for it cannot be melted and used for bonbons.

UNCOOKED FONDANT

•  Sugar
•  Egg white or sweet cream

Roll and sift the sugar if it is lumpy, making it as fine as possible. Beat the egg white just enough to break it up or pour into a bowl the desired amount of sweet cream, remembering that very little liquid will moisten considerable sugar. Add the sugar a little at a time, beating all the while, until a sufficient amount has been used to make the mixture dry enough to handle with the fingers. Then flavor and color in any desired way and make up as if it were FONDANT.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

• 4 cups granulated sugar 1/8 teaspoon cream of tartar
• 1 cup boiling water

Put sugar in a smooth, clean Saucepan, add boiling water, and stir until dissolved; heat slowly to boiling point, add cream of tartar, and boil without stirring to 240° F., or until sirup will form a soft ball when tested in cold water. As sirup granulates around the sides of Saucepan, wash down with a clean brush which has been dipped quickly into cold water; pour out upon a slightly oiled slab or large platter; as the edges begin to harden, turn them toward the center, and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy; when it begins to lump, knead with the hands until smooth. Let stand a few hours before using, or keep in a covered jar until needed.

Better Meals for Less Money, by Mary Green (Year 1909)