Fondant

3 c. granulated sugar
1/4 tsp. cream of tartar
Mix ingredients, being sure that sugar is completely dissolved before syrup reaches boiling point. Cook to soft ball consistency, 250. Pour into a warm, fairly shallow baking dish and cool. Do not scrape pan; crystals will cause syrup to sugar. Beat, then knead. Add coloring, flavoring, nuts and candied fruit as desired.