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Yield fondant to coat 7 dozen cherries


  • 5 cups sugar
  • 1 1/2 cups water
  • 1/4 teaspoon cream of tartar

How to Make It

  1. Combine sugar and water in a 3-quart saucepan; cook over low heat, stirring until sugar dissolves. Continue to cook over medium heat, stirring until mixture comes to a boil. Stir in cream of tartar.

  2. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and continue to cook until mixture reaches soft ball stage (234°).

  3. Remove from heat; pour mixture out onto a marble slab that has been sprinkled with cold water. (Do not scrape pan.) Cool to lukewarm (110°).

  4. Using a wide metal spatula, scrape sides into center mass until opaque and creamy.

  5. Knead fondant, with buttered hands, until creamy enough to form a firm ball. Place in a small bowl. Cover tightly, and refrigerate at least 24 hours before using.

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