Combine butter, sugar, Coffee Rich, cream & Cream Of Tartar in a heavy
saucepan. Stir until sugar is well moistened. Place on high heat. Bring to
boil then cover mixture for 2-3 minutes (to prevent sugar crystals from
forming). Uncover & place thermometer in boiling mixture. COOK WITHOUT
STIRRING. Wipe any crystals from sides of pan. Cook to exactly 236 degrees.
Immedietely pour out onto a marble slab. When heat is no longer coming from
the mass of candy...test it with your finger tips or wrist...when the dents
made with your fingers remain for a little time instead of filling in
immedietely & candy is luke warm, candy is ready to work. Work fondant with
candy paddle until it sets up. Allow it to rest 15 minutes, covered. Then
knead it until perfectly smooth. Like magic, the "crumbs will turn to
wonderful creamy candy!
Form into a ball, place on Saran wrap & into a bowl that can be tightly
sealed.
This fondant is best if kept a day or so before using, but may be used I
Hints: For stiffer fondant, cook 1-2 degrees more. Freezing makes it
sticky.
Dolores McCann, Prodigy Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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