Cream Fondant Recipe
Ingredients:
2 c. sugarDash of salt
1 tbsp. light corn syrup
1/2 c. heavy cream
1/4 c. milk
1/2 tsp. vanilla
Wax (optional)
Cooking Directions:
Combine ingredients (except vanilla) in deep 2 quart saucepan. Place over low flame and stir constantly until sugar is dissolved and mixture begins to boil. Cover and cook for 3 minutes (keep watch to prevent syrup from boiling over); then remove cover and continue cooking, WITHOUT STIRRING, until syrup reaches 240 degrees F. During cooking, wash down sides of pan occasionally with a damp cloth or small brush. Pour fondant at once on cold, wet platter or marble slab. Cool to lukewarm (does not take very long) and then work with a broad spatula or wooden paddle until white and creamy. This takes several minutes. When "set", knead in the hands until smooth; add vanilla and knead until vanilla is blended. Let stand, uncovered, until cold; then wrap in wax paper and store in tightly covered jar in refrigerator or other cool place to ripen for at least 24 hours before using.HOW TO DIP CHOCOLATES: Good dipping chocolate is difficult to get. Melt chocolate in a double boiler at very low temperature. When melted, add 1 teaspoon wax to each pound of chocolate and stir until fully blended. This insures a rich glossy finish to chocolates. With fingers, dip fondant ball in chocolate and droop on a wax paper. Takes practice.
Other Recipes you might like:
Caramel Bread Pudding, Basic Fondant For Hand Dipped Chocolates, Basic Fondant, Easter Egg Fondant, Fondant Candies
