How can I make fondant without using a candy thermometer or cream of tartar?
I want to make fondant for wedding cake coating & I don't have candy thermometer to know if the fondant reached the correct degree so I need time interval from someone who already tried this before to tell me how long I should leave it on the stove. I also don't have cream of tartar & I tried using vinegar as a subsititute (it was mentioned on one of the websites as substitute for cream of tartar) but it didn't work out. I also would like to know a detailed fondant recipe that someone actually tried & worked. Sorry for my many requests, I hope anyone can help.
Tags: candy thermometer, correct degree, fondant recipe, time interval, vinegar, wedding cake
Filed under: Cooking Thermometers | Nov 9th, 2009.
At regular intervals of time, you can put a drip of the hot fondant mixture into a glass of cold water. When you take the drip out of the glass, it should be a firm ball but still malleable. If it's really soft still, you need to heat it up more. If it's hard and brittle, you've gone too far. This is a somewhat decent substitute for a candy thermometer.