Nancy’s Kitchen

I got this recipe from my mom, Peggy Ward, as I did Mrs. Zapata’s Pralines. These, too, are a favorite Christmas candy. BE SURE TO READ the recipe all the way through before beginning!

Make fondant several days in advance. Stuff dates with fondant and dust with powdered sugar.

Fondant:
2 cups sugar
2 Tbsp light corn syrup (or 1/8 tsp cream of tartar - she used syrup)
1 1/2 cup boiling water

Cook ingredients in deep, 2-quart saucepan. Stir over low heat until surgar dissolves, then bring to boiling. Cover and cook 3 minutes; uncover and cook, WITHOUT SITRRING, to soft-ball stage (238º).

Wipe sugar crystals from sides of pan several times during cooking with fork wrapped in damp cloth.

Immediately pour on platter or porcelain table top rinsed with very cold water. Do NOT scrape pan. cool until fondant feels only slightly warm to touch; do not move during cooling.

Scrape fondant from edge of platter toward center with spatula or wooden spoon. Work with spatula until creamy and stiff, then knead until smooth and free from lumps. If very stiff, knead only a small amount at a time. Wrap in waxed paper and place in covered container to ripen at least 24 hours. May be kept in refrigerator 3-4 weeks.

Shape into 1″ x 1/4″ cylinders.
Stuff pitted dates.
Fondant may be dipped in chocolate.