Instructions

1. Combine the sugar, cream of tartar and water in a heavy pan and bring to a boil over medium heat. Stir until the sugar is dissolved.

2. Place the lid on the pot and let it boil for 3 minutes. Uncover the pot and wash down the sides of the pan, using a pastry brush dipped in water. When the cooking sugar and water splashes up onto the sides of the pan, it can cause the mixture to crystallize. This is why you want the inside of the pan, above the liquid, to be clean. Allow the mixture to boil, without stirring, until it reaches the soft-ball stage. Use a candy thermometer. The soft-ball stage is 238 degrees F.

3. Remove from the heat and pour onto a cookie sheet. Allow the mixture to pour freely from the pan, without scraping out with a spoon. Cool for 10 minutes.

4. Work the mixture with a metal spatula, by drawing it over the surface and then folding it back into itself. This is called "spading." Continue spading. The mixture should thicken up and turn white. Add flavoring if desired. This might be liqueur, cocoa, coffee, peppermint or another flavoring extract. Add coloring if desired. Knead the mixture with your hands. The more you knead, the firmer the fondant will get. If it crumbles, add a few drops of water.

5. Cover the fondant with a damp towel and let it stay undisturbed for 30 minutes. After 30 minutes, knead for 1 more minute. Wrap the fondant in damp cheesecloth and place it in an airtight container. Refrigerate for 3 days before using.