Fondant

1. Combine sugar and cream of tartar.

2. Stir until sugar is dissolved.

3. Cover pan and boil 5 minutes, allowing steam to dissolve any grains of sugar on sides of pan.

4. Uncover and boil without stirring to soft ball stage.

5. Wipe all crystals from the sides of the pan with a damp cloth.

6. Pour into shallow pan, plate or onto a marble slab which has been rinsed with cold water.

7. Cool to room temperature.

8. Beat only until stiff enough to knead. Knead until smooth.

9. Place in bowl, covered with a damp cloth or with waxed paper and allow to stand for 24 hours before using.