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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 By: Samantha