7, insert a
thermometer, which should register 238 degrees. If the fondant is to be
stored for some time, it may be boiled to 240 degrees, but for general
use a mixture that reaches a temperature of 238 degrees will be the most
satisfactory. If the water test is applied, as in Fig. 8, the mixture
should form a firm ball that can be easily held in the fingers. Just
before the boiling is completed, cool a large platter or a slab and
moisten it by wetting it with a damp cloth.
[Illustration: FIG. 7]
No time should intervene between the end of the boiling and the removal
of the sirup from the stove, for every second that the sirup is allowed
to stand over the hot burner before it is poured out will raise the
temperature. Pour quickly on the platter, as in Fig. 9, and do not allow
it to drip. If some sirup is left in the pan, utilize it for something
else, rather than allow it to drop on the surface of the candy in the
platter or slab. It is at this point that crystallization begins, and
the fondant, instead of being creamy, will become grainy. Cool as
quickly as possible, so as to lessen the chances for crystallization to
begin, and do not disturb the sirup in any way during the cooling.
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