Basic Uncooked Vanilla Fondant Recipes

FONDANT

Fondant image

Provided by Food Network

Categories dessert

Number Of Ingredients 3

Ingredients

2 cups sugar
1 cup water
2 tablespoons corn syrup

Steps:

In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.

CAKE FONDANT

Cake Fondant image

A quick fondant. If you want colored fondant, add a dash of food coloring and knead.

Provided by beth plouff

Categories Desserts Frostings and Icings Fondant Recipes

Time 15m

Yield 14

Number Of Ingredients 4

Ingredients

½ cup butter
⅔ cup sweetened condensed milk
6 cups confectioners' sugar, or more as needed
1 dash vanilla extract

Steps:

Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar. Roll out on a work surface generously dusted with confectioners' sugar to desired thickness.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 61.5 g, Cholesterol 22.4 mg, Fat 7.9 g, Protein 1.2 g, SaturatedFat 5 g, Sodium 65.7 mg, Sugar 60.6 g

UNCOOKED FONDANT

Uncooked Fondant image

An easy, no cook fondant filling for candies which can be used as is or flavored as desired. From the Ideals Candy Cookbook.

Provided by Leta8076

Categories Candy

Time 20m

Yield 25 centers

Number Of Ingredients 5

Ingredients

1/3 cup softened butter or 1/3 cup margarine
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2 cups sifted confectioners' sugar (l lb)

Steps:

Blend butter, syrup, vanilla, and salt in a large mixing bowl.
Add confectioners sugar all at once.
Mix together, first with a spoon, then with hands, kneading well.
Turn out onto a board and continue kneading until mixture is well blended and smooth.
Store wrapped in a tight container in a cool place.
Makes about 25 centers.

BASIC UNCOOKED VANILLA FONDANT

Basic Uncooked Vanilla Fondant image

Number Of Ingredients 4

Ingredients

2 cups powdered sugar unsifted
2 tablespoons butter melted
2 tablespoons whipped cream
1 teaspoon vanilla extract

Steps:

In medium bowl, mix powdered sugar, butter, cream and vanilla until well blended.Use immediately as filling for molded candies or shape into 3/4 -inch balls and let stand for 1 hour or until a crust forms before dipping Flavored Fondant: To 1/2 cup basic fondant, add 1/4 teaspoon additional extract of your choice and 2 drops food color.Chocolate Fondant: To 1/2 cup basic fondant, add 1 ounce melted unsweetened chocolate and 1 teaspoon whipping cream. Work in with a metal spatula or wooden spoon. Knead with hands if necessary.Note: The fondants can also be used plain as a filling for dates, or the balls can be immediately rolled in sugar and pressed into plastic molds. Store in airtight containers.

Nutrition Facts : Nutritional Facts Serves

BASIC UNCOOKED VANILLA FONDANT

Basic Uncooked Vanilla Fondant image

Number Of Ingredients 4

Ingredients

2 cups powdered sugar unsifted
2 tablespoons butter melted
2 tablespoons whipped cream
1 teaspoon vanilla extract

Steps:

In medium bowl, mix powdered sugar, butter, cream and vanilla until well blended.Use immediately as filling for molded candies or shape into 3/4 -inch balls and let stand for 1 hour or until a crust forms before dipping Flavored Fondant: To 1/2 cup basic fondant, add 1/4 teaspoon additional extract of your choice and 2 drops food color.Chocolate Fondant: To 1/2 cup basic fondant, add 1 ounce melted unsweetened chocolate and 1 teaspoon whipping cream. Work in with a metal spatula or wooden spoon. Knead with hands if necessary.Note: The fondants can also be used plain as a filling for dates, or the balls can be immediately rolled in sugar and pressed into plastic molds. Store in airtight containers.

Nutrition Facts : Nutritional Facts Serves

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