Fondant - cooking recipe

Ingredients

3 c. granulated sugar
1/4 tsp. cream of tartar
1 c. water
1 tsp. vanilla extract
food coloring (optional)

Preparation

Combine sugar, cream of tartar and water in thick saucepan. Place over heat, stirring constantly, until sugar dissolves.
Wipe crystals from side of pan as necessary.
Boil, without stirring, to 240\u00b0 or soft ball stage.
Pour onto lightly buttered platter. Cool to 110\u00b0 or lukewarm, turning edges toward center as necessary to prevent hardening.
Pour extract in center of candy.
With fondant spatula, fold candy toward center; repeat movement until candy becomes opaque.
Work in hands until smooth and shiny. Store in airtight container at least 24 hours.
Divide and work food coloring into fondant as desired.
Form into candies or bonbons; place on waxed paper to set.
Store in semi-airtight container.
Yield:
80 undipped centers or 1 1/4 pounds.