French Petits Fours

2 cups Sugar
1/8 tsp Cream of Tartar
1 tbs Soft Margarine or Butter
1 cup Hot Water
1 lb Powdered Sugar

*** Combine granulated sugar, cream of tartar and water in saucepan. Cook and stir over medium heat until sugar dissolves. Cook to 226F without stirring. Wash down sugar crystals on sides of pan with wet brush. Cool to 110F. Blend in confectioners sugar gradually, beating until smooth. Add butter. Add flavoring and food colors. Thin down frosting with a few tsp hot water until pouring consistency. Place petits fours on wire rack over wax paper. Slowly pour frosting by tsp over cake. Spreading evenly with a small spatula. Scrape up drippings and re-use, adding a little water.

*** Three 1 oz squares unsweetened chocolate, melted.
*** 1 tbs instant coffee.
*** 1-1/2 tsp vanilla or almond extract.
*** 1-2 tbs rum or brandy extract.

YIELD: Frosting for 3 Dozen Petits Fours (2x1)

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Cajun Country -- New Iberia, Louisiana