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Chocolate Fondant

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  Sugar 3 Cup (48 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Light corn syrup 1 Tablespoon
  Unsweetened chocolate square 2 Ounce (2 Squares, 1 Ounce Each)
  Vanilla 1 Teaspoon

Lightly oil inside of 3-quart saucepan.
Combine sugar, water, corn syrup, and chocolate in pan.
Stirring constantly, cook over low heat until sugar and chocolate are completely melted.
After mixture is thoroughly blended, wipe down sugar crystals above liquid line; use clean pastry brush dipped in cold water.
Let mixture come to boil; do not cover.
When mixture boils, wipe down sugar crystals again.
Clip on candy thermometer.
Boil without stirring to 238°F (soft-ball stage).
Remove from heat.
Pour in slow but steady stream onto either marble slab or wet large cookie sheet that has been placed on cooling rack.
Placing baking sheet on rack will allow mixture to cool evenly, since air can circulate around it; will also protect surface under it from burning.
Cool to 110°F (lukewarm).
Add vanilla.
Begin working fondant with heavy spatula.
When fondant thickens; oil hands; knead gently until it forms a ball.
Place fondant ball in airtight container; let mellow overnight before using.

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