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.
- 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)