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Chocolate Fondant Recipe
|Sugar||3 Cup (48 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Light corn syrup||1 Tablespoon|
|Unsweetened chocolate square||2 Ounce (2 Squares, 1 Ounce Each)|
Serving size: Complete recipe
Calories 2663 Calories from Fat 249
% Daily Value*
Total Fat 30 g45.7%
Saturated Fat 18.3 g91.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 23.4 mg1%
Total Carbohydrates 629 g209.6%
Dietary Fiber 9.4 g37.7%
Sugars 604.6 g
Protein 7 g14.6%
Vitamin A Vitamin C
Calcium 6.6% Iron 55.2%
*Based on a 2000 Calorie diet
Combine sugar, water, corn syrup, and chocolate in pan.
Stirring constantly, cook over low heat until sugar and chocolate are completely melted.
After mixture is thoroughly blended, wipe down sugar crystals above liquid line; use clean pastry brush dipped in cold water.
Let mixture come to boil; do not cover.
When mixture boils, wipe down sugar crystals again.
Clip on candy thermometer.
Boil without stirring to 238Â°F (soft-ball stage).
Remove from heat.
Pour in slow but steady stream onto either marble slab or wet large cookie sheet that has been placed on cooling rack.
Placing baking sheet on rack will allow mixture to cool evenly, since air can circulate around it; will also protect surface under it from burning.
Cool to 110Â°F (lukewarm).
Begin working fondant with heavy spatula.
When fondant thickens; oil hands; knead gently until it forms a ball.
Place fondant ball in airtight container; let mellow overnight before using.