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  • 1 1/2 cup cream
  • 3 cups sugar


Mix together and cook to a soft ball stage (238 degrees). Test in cold water until it forms a small ball without sticking to fingers.

Pour onto a marble slab and begin stirring until fondant "creams. " You'll know it has creamed when it reaches that stage.

Pack into a bowl and store in a cool place until ready to shape.

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Submitted 6/13/05.
Source: internet
Submitted By: Samantha
Cream Fondant