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Fondant

Gary.Parker's picture
<p><a href="http://www.flickr.com/photos/quinnanya/2176824034/">Image Credit</a></p>
Ingredients
  Sugar 3 Cup (48 tbs)
  Water 1 Cup (16 tbs)
  Light corn syrup/1/8 teaspoon cream of tartar 2 Tablespoon
  Flavor 3 Drop
Directions

Mix sugar and water in large saucepan; stir over medium heat until sugar is dissolved.
Add corn syrup; bring to boiling, cover, and boil gently about 5 minutes.
Uncover and wipe down crystals.
Set candy thermometer in place.
Continue cooking, without stirring, until thermometer registers 238° to 240°F (soft-ball stage).
Remove from heat at once.
Pour syrup onto a large platter or marble slab which has been wiped with a cold, damp cloth.
Do not scrape the pan.
Set in a cool place and when lukewarm or when just cool enough to hold platter on hand, add the flavoring (if used).
With a wooden spoon or paddle or a wide spatula, scrape the fondant from edge of platter toward center.
Work until smooth and the whole mass becomes white and creamy.
Pile into a mound, cover with a bowl, and let rest 20 to 30 minutes.
With hands, work fondant in a kneading motion until free from lumps.
Wrap in waxed paper or moisture-vaporproof material and place in a covered container.
Let stand at room temperature at least 24 hours to allow candy to "ripen." Fondant may be stored, tightly covered, in refrigerator for weeks.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Boiled
Dish: 
Candy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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1 Comment

kittycatcutiepie's picture
Can I use Splenda or Stevia in place of the sugar so the fondant would be diabetic-friendly?