A simple sugar-water-cream of tartar mixture cooked to the soft-ball stage. After cooling, the mixture is beaten and kneaded until extremely pliable. It can be formed into decorations or candy, which can be dipped in chocolate. Heating fondant makes it soft enough to be used as an icing to coat large and small cakes. Food coloring and flavoring can be added for visual and taste appeal. Fondant can be refrigerated, tightly wrapped, for up to 3 months.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.