---------- Recipe via Meal-Master (tm) v8.02
       Title: COOKED FONDANT
  Categories: Candies
       Yield: 20 servings
       5 c  Sugar
       1 c  Coffee Rich or Half & Half
       1 c  Cream (no sub!)
       4 tb Margarine or butter
     1/2 ts Cream of Tartar
   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
   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
    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
      Dolores McCann, Prodigy Food & Wine Board