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Fondant
2 cups sugar
3/4 cup water
1/8 teaspoon cream of tartar
2 teaspoons kirsch
Combine sugar and water in a medium saucepan; place over low heat, stirring until sugar is dissolved. Increase heat; continue stirring until mixture comes to a boil. Stir in cream of tartar.
Wash off crystals that have formed on sides of pan, using a brush dipped in cold water. Cover and boil vigorously for three minutes. Uncover; cook rapidly, without stirring, until mixture reaches soft ball stage (240 degrees F). Immediately remove from beat; pour mix
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