Posted by bakinghistory on January 14, 2008
This is my entry for the Blog-Event XXX: Ingwer (Ginger).
From the original recipe by Mrs. Sherwood P. Snyder
In: “The Art of Candy Making Fully Explained” , 1915–USA
5 cups (1 kg) sugar
1-1/2 cups (355 g) water
1 tbsp (15 ml) white vinegar
1/2 lb (227 g) candied ginger, preferably uncrystallized
cake pan 10 x 15 x 2 inches (25.4 x 38 x 5 cm)
Make the fondant:
Put the candy thermometer in a cup of hot water.
Place sugar and water in the saucepan, over high heat and stir with a wooden spoon to dissolve the sugar. Wipe down the sides of the saucepan with the brush dipped in cold water until every granule of sugar is removed, or they will make the fondant grainy.
When the syrup begins to boil, add the vinegar, and place the thermometer in the pan, having previously warmed it.
Do not move the pan and do not stir the syrup while it is boiling.
If scum forms on the surface, wait until it collects in one spot, then remove it with a spoon being careful not to disturb the syrup.
While the syrup is boiling, wipe the cake pan with a paper towel dipped in cold water, and do not dry it.
As soon as the syrup reaches 240°F (115.56°C), lift the pan from the heat, being careful not to shake the syrup. Pour it into the prepared cake pan, by holding the saucepan down close, beginning at one side of the cake pan and drawing the saucepan towards the other side as the syrup is being poured.
Do not scrape the last of the syrup from the saucepan, and do not allow the saucepan to drain too much. The drippings will make the fondant grainy.
Allow the syrup to cool until it feels just slightly warm, not cold, to the back of the hand. Begin to work it with the scraper or spatula lifting it from the sides to the center. It will soon become creamy, then later will turn into a solid lump. Working a small portion at a time between the palms of your hands will turn it pliable, smooth and satiny.
Let the prepared fondant rest in an airtight glass container for 24 hours.
Make the bonbons
Mince the candied ginger more or less finely–according to taste. Take about half of the prepared fondant and work it with your hands, mixing in the minced ginger. Then take small lumps, no larger than a hazelnut, and roll them between the palms of your hands. Place each tiny ball on a lightly greased tray, and let stand a few minutes.
Place the remaining fondant in a double-boiler and melt it over very low heat. Add a tsp water at a time until it reaches the consistency of thin cream. Dip each bonbon in the melted fondant (the fondant must not be hot) then place it on a lightly greased tray. Decorate the top of each bonbon with a tiny piece of candied ginger.
Note: the bonbons can also be dipped in melted chocolate.