Royal Cream Fondant
|Sugar||2 1⁄2 Cup (40 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
Butter the sides of a heavy 3 quart saucepan.
In the saucepan combine sugar, milk, cream, and butter or margarine.
Cook mixture over medium-high heat to boiling, stirring constantly with a wooden spoon.
Clip the thermometer to the side of the pan.
Reduce heat to medium and cook, stirring once or twice, till the thermometer reaches 240Â° (soft ball stage).
Mixture should boil at a moderate, steady rate over entire surface.
Immediately pour into a 15x10x1 inch baking pan or onto a marble surface.
Do not scrape pan.
Cool, without stirring, about 25 minutes or till just slightly warm.
(For Cherry Almond Creams, add the extract, flavoring, and coloring; for Orange Pecan Creams, add the extract and coloring.) Use a wooden spoon to scrape candy from edge to center, then beat vigorously for 4 to 8 minutes, till fondant is creamy and stiff.
(Butter may seep out, but will blend in after beating.) Knead fondant with hands for 10 to 15 minutes or till free of lumps.
Wrap in waxed paper or clear plastic wrap; place in plastic storage bags.
Refrigerate for at least 7 days or up to 1 month to ripen.
Use Royal Cream Fondant for Cherry Almond Creams, Northumberland Creams, or Orange Pecan Creams