Fondant for Chocolate Cream

Put two cups granulated sugar, one cup water, and one-half teaspoon cream of tartar into a heavy pan.

Stir until the sugar dissolves, but not longer than a minute.

As it boils, remove crystals that form on the pan edges to prevent granulation.

Boil until a small drop in cold water can be rolled into a soft ball.

Rub a large platter with butter.

Pour the syrup onto the platter.

Let cool until pressing it with a finger leaves a dent.

If stirred while too warm, it will grain.

When it dents, work it with a spoon until it becomes a very smooth, fine, creamy white paste that is soft and not brittle and can be worked by hand.

Let stand for a day.

Melt chocolate in a dish set over boiling water.

Dip the fondant into the chocolate, molding it into little balls or cone-shaped pieces.

Use a hat pin to place the pieces into the chocolate.

Remove the pieces from the chocolate.

Lay the pieces on waxed paper to dry.

Stuff pitted dates and figs with fondant.

Dip the stuffed dates and figs in chocolate.

The confection is ready.