Baby Fondant Packages Recipes

BABY POTATO FONDANTS

Baby potato fondants image

This sumptuous side dish uses small new potatoes cooked until buttery-soft inside with crispy skins on the outside

Provided by Good Food team

Time 1h15m

Number Of Ingredients 5

Ingredients

1kg/2lb 4oz baby or new potatoes
1 garlic clove , left whole but smashed once
2 bay leaves
200ml dry white wine
50g butter

Steps:

Put the potatoes, garlic and bay leaves in a large lidded sauté pan. Pour over the wine, add the butter and put the lid on the pan. Set over a medium heat and simmer for 1 hr until the wine has completely evaporated and the potatoes are coated in the buttery juices.
Reduce heat to low, then sizzle the potatoes in the buttery mixture, shaking the pan and turning the potatoes occasionally until they are completely cooked through, and the skins are brown and crisp. Serve scooped straight from the pan with a sprinkling of sea salt.

Nutrition Facts : Calories 147 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium

ROLLED FONDANT

Rolled Fondant image

Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.

Provided by Marlene

Categories Desserts Frostings and Icings Fondant Recipes

Time 35m

Yield 16

Number Of Ingredients 7

Ingredients

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
½ cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

Steps:

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 69.8 g, Fat 1.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.7 mg, Sugar 61.4 g

GARLIC-ROSEMARY DUTCH BABY

Garlic-Rosemary Dutch Baby image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 3 eggs with 3/4 cup each flour and milk and 1 teaspoon kosher salt; let sit 5 minutes. Saute 6 thinly sliced garlic cloves and 1 tablespoon chopped rosemary in 6 tablespoons butter in a large ovenproof nonstick skillet, 1 minute. Add the batter and sprinkle with more rosemary. Bake at 425 degrees F until puffed and golden around the edge, 18 to 20 minutes. Sprinkle with sea salt.

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