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Gary.Parker's picture
  Sugar 3 Cup (48 tbs)
  Water 1 Cup (16 tbs)
  Light corn syrup/1/8 teaspoon cream of tartar 2 Tablespoon
  Flavor 3 Drop

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

Lacto Ovo Vegetarian
Milk Product

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2407 Calories from Fat 1

% Daily Value*

Total Fat 0.06 g0.09%

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 18.6 mg0.8%

Total Carbohydrates 623 g207.7%

Dietary Fiber 0 g

Sugars 607.6 g

Protein 0 g

Vitamin A Vitamin C

Calcium 1% Iron 0.33%

*Based on a 2000 Calorie diet

1 Comment

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