Fondant's

Subject: ~~~~Fondant's~~~~ Sat Nov 08, 2008 8:34 pm

Fondant

Master Recipe

2 cups sugar

3/4 cup boiling water

1/8 tsp cream of tartar

1/8 tsp salt

1/2 tsp vanilla

Place sugar, water, cream of tartar, and salt in saucepan over hot fire. Stir constantly until, but not after, sugar has dissolved. Do not splash syrup. Remove spoon. Do not use it again after syrup boils

Remove sugar crystals around edge of pan with wet cloth

Let syrup boil until it reaches 238F; or until it forms soft ball in cold water. Be sure bulb of thermometer is down in syrup yet does not touch bottom of pan.

Add vanilla without stirring. Pour syrup in a thin sheet onto chilled platter to cool quickly. Do not scrape out saucepan

When syrup is cool, work it with flat wooden spoon until it creams. When it forms a soft creamy mass, work it with palms of hands in the same way as bread dough until it is smooth

Place fondant in an earthenware or glass dish

Cover with damp cloth after 24 hours fondant is ready to mold.

it will keep for months in a cold place if covered with a moist, cloth or stored in tightly covered jar.

Fondant Variations

Chocolate Fondant

Knead 2 squares (2oz) melted unsweetened chocolate

And 1/2 tsp vanilla into 1 cup ripened fondant.

Fondant Mints

Melt ripened fondant slowly over hot water.

Color and flavor. Drop from tsp onto waxed paper.

Fruits Stuffed With Fondant

Prepare Dates, figs, or prunes. Stuff with fondant.

Subject: Re: ~~~~Fondant's~~~~ Sat Nov 08, 2008 8:34 pm

Quick Fondant

Makes about 1 1/4 pounds

2/3 cup (1/2 can or 7 1/2 oz) Eagle Brand Sweetened Condensed Milk

1 teaspoon vanilla extract

4 3/4 cups (about) sifted confectioner’s sugar

In medium-sized mixing bowl, blend together Condensed milk and vanilla extract.

Gradually stir in sugar. Continue to stir until candy is smooth. Mold into desired shapes

Subject: Re: ~~~~Fondant's~~~~ Sat Nov 08, 2008 8:34 pm

Pastel Fondant Patties

1/3 cup soft butter or margarine

1/3 cup light corn syrup

1/2 tsp salt

1 lb confectioner’s sugar

1/4 tsp wintergreen extract

Green food color

1/4 tsp peppermint extract

Red food color

1/4 tsp lemon extract

Yellow food color

1/4 tsp vanilla extract

Combine butter, syrup, and salt in large mixing bowl

With portable mixer, beat to blend well

Add confectioner’s sugar all at once, beat until stiff

Turn out onto wooden board; knead with hands until well blended and smooth

Divide fondant into 4 equal portions

To one portion, add wintergreen extract and one or two drops of green food color to tint a delicate green.

Knead with hands to blend

To 2nd portion, add peppermint extract and one or two drops of red food color to tint a delicate pink

Knead with hands to blend

To third portion, add lemon extract and one or two drops of yellow food color to tint a delicate yellow

Knead with hands to blend

To last portion, add vanilla

Knead with hands to blend

Roll out each portion, one at a time 1/8 inch thick

With biscuit cutter r fancy cookie cutter, cut into circles 1-1/4 inches in diameter

Refrigerate until firm

Makes about 85

1-1/4 Lbs

Patties may be made several days before serving

Refrigerate covered, until ready to serve

Or use as decorating a cake

~~~~Fondant's~~~~

Fondant's