4 cups white sugar 2 tbsp. butter
3/4 cup pineapple juice 1/8 tsp. cream of tartar
3/4 cup heavy cream 1/8 tsp. baking soda
Sprinkle of salt 3 or 4 tbsp. crushed pineapple, drained
METHOD: Mix all ingredients except pineapple. (Keep pineapple to one side, drained.) Place over heat and stir until sugar is dissolved and mixture comes to a boil. (Do not let it come to a boil until the sugar is dissolved.) Cook to a firm soft ball stage (234-260 deg. F) Cool and beat. After fondant turns, add crushed pineapple from which all juice has been drained and pressed.