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Butter Fondant |
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Serves: 75 Print this Recipe6 cups sugar 2 1/4 cups cream 1/4 cup butter 2 tablespoons corn syrup 1/8 teaspoon salt 1. In heavy saucepan, dissolve sugar with cream and bring to boil. Add butter, corn syrup, and salt. Cover and cook for three minutes to wash down sides of pan. Remove cover and continue cooking without stirring to soft ball stage, or 230 degrees F. (239 degrees F. at sea level). Without scraping saucepan, immediately pour fondant onto buttered, cold marble slab, baking sheet, or Formica. 2. When cool to touch, beat candy with paddle. When fondant loses gloss, let rest for 20 minutes; then knead, like bread, till fondant is soft and all lumps are out. Store in covered container till ready to dip. (Can be stored for up to a month.) Makes 3 pounds of fondant. 3. When ready to dip, divide fondant into small amounts. Knead in different flavors and colors, such as rum, black walnut, orange, lemon, cherry, or mint. Chopped nuts can be added at this time. Chill, then shape into centers for dipping. 4. To dip chocolates, melt dipping chocolate in top of double boiler on low heat. With fork, dip fondant centers into chocolate, then place on wax paper. When cool, store in covered containers. When dipping chocolates, room temperature should be cool, about 60 degrees F. Variation: Different colored coatings are also available for dipping. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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