Adeline’s Strawberry Fondant

Dessert! Dessert! Did someone say dessert?

Do you have a sinful sweet tooth that is leading you astray?

Do you want a piece of heaven but you can’t believe in God?

Hear me my brethren! Receive thee the blessing of this recipe – bought with prayer and supplication from a missionary woman!


2C sugar

1C heavy cream

3TBSP light corn syrup

1 quart strawberries

Cook sugar, cream and syrup to 240°F (soft ball stage). Pour this mixture into a buttered pan and cool. Knead until smooth and creamy. Refrigerate overnight in a sealed container. Reheat in a double boiler and thin as necessary with a little cream. (But be careful not to make it too thin!) Wash and refrigerate the strawberries. Handle the berries by the stems, dipping them in the fondant and placing them in a pan lined with wax paper to cool. Refrigerate to hasten cooling. Be sure the berries are dry; otherwise the fondant will not stick to them. Prepare this dish only hours before consumption. Like any devil’s treats, leftovers of this dish will lose all their appeal by the morning after.

Facebooktwittergoogle_plusredditpinterestmailby feather

Leave a Reply