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stirring to 113 C or the soft
ball stage. Wash off the sugar
from the sides of the pan
pour gently onto a plate cool
then beat until white and
creamy If it lumps, knead
with hands until perfectly
smooth. Put into a bowl +
cover with a parraffin paper

2 tbsp. grated chocolate
½ tsp. powdered sugar
One tbsp of water
½ tsp melted parraffin
cook the chocolate water + sugar
over hot water + add the
parraffin, a scant tsp vanilla
or lemon [extract] molded into fondants
gives flavor