FONDANT
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.
FONDANT CANDY
An old-fashioned candy from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. From David S in Nashville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.
Provided by Molly53
Categories Candy
Time 1h50m
Yield 2 pounds
Number Of Ingredients 4
Steps:
- Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.
- Remove from heat to stop boiling; brush down sugar crystals with a dampened pastry brush (this is the important first step to prevent candy from being hard, grainy or sugary).
- Pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110F) without disturbing.
- It will take about an hour at room temperature for fondant to cool sufficiently.
- Beat hard until fondant loses it's transparency and becomes white and opaque.
- Stop beating and knead with the hands until there are no lumps.
- When fondant is smooth, place in a tightly covered jar and it will keep for a long time.
- Fondant becomes more creamy as it stands, if covered tightly. If not covered, it dries out.
- Let stand at least 24 hours before using, for best flavor.
FONDANT-FILLED CANDIES
Meet the Cook: Here's an easy way to make two festive and unique candies from one basic recipe! Half of the creamy fondant is flavored with mint for the centers of peppermint patties. Then you mix a little maraschino cherry juice with the rest of the fondant and use it to "wrap" cherries before dipping them in chocolate. -Debbi Loney, Central City, Kentucky
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.
Nutrition Facts : Calories 343 calories, Fat 13g fat (11g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 1g fiber), Protein 1g protein.
UNCOOKED FONDANT
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
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.
MARSHMALLOW FONDANT
This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.
Provided by Kiele Briscoe
Categories Desserts Frostings and Icings Fondant Recipes
Time 8h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 127.3 g, Cholesterol 12.2 mg, Fat 4.7 g, SaturatedFat 2.9 g, Sodium 89.8 mg, Sugar 114.6 g
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