Cream Fondant Recipe
Summary
Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelMedium
Ingredients
| Sugar | 2 Cup (16 tbs) | |
| Hot water | 1/4 Cup (16 tbs) | |
| Whipping cream | 3/4 Cup (16 tbs) | |
| Light corn syrup | 2 Tablespoon | |
| Butter | 1 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Peppermint extract | 1/8 Teaspoon | |
| Red food coloring | 4 Drop | |
| Orange peel | 1/2 Teaspoon, grated | |
| Coconut | 1/4 Cup (16 tbs), finely chopped | |
| 4 drops orange food coloring | ||
Directions
If you do not have a marble surface to work on, cool a 15" x 9" cookie sheet in the refrigerator.
In a 2-quart saucepan, combine sugar, hot water, cream and corn syrup.
Stir constantly over medium heat until mixture boils.
Reduce heat to low.
Cover and cook 3 minutes.
Remove cover.
Continue cooking without stirring until mixture reaches 240°F (115°C) on a candy thermometer or soft-ball stage.
Remove from heat.
Without scraping pan, immediately pour mixture onto clean and dry marble surface or chilled cookie sheet.
Dot top with butter but do not stir.
Cool until center is lukewarm.
With a spatula or wooden spoon, scrape fondant from edge toward center, turning occasionally, until creamy and stiff.
When mixture loses its gloss and becomes crumbly, knead with your hands until smooth and soft.
As you begin, kneading will seem impossible, but the heat from your hands will soften the mixture.
Add vanilla.
Continue kneading until blended.
Wrap in plastic wrap and refrigerate 24 hours in a covered jar.
When ready to dip into chocolate, divide fondant in half.
Knead peppermint extract and red food coloring into one half, then knead orange peel, coconut and orange food coloring into the other half.
Form each half into a roll 1 inch in diameter.
Slice rolls 1/2 inch thick.
Form some slices into cubes and ovals for variety in shapes.
Place on wax paper.
Cover and let stand several hours at room temperature before dipping into chocolate.
In a 2-quart saucepan, combine sugar, hot water, cream and corn syrup.
Stir constantly over medium heat until mixture boils.
Reduce heat to low.
Cover and cook 3 minutes.
Remove cover.
Continue cooking without stirring until mixture reaches 240°F (115°C) on a candy thermometer or soft-ball stage.
Remove from heat.
Without scraping pan, immediately pour mixture onto clean and dry marble surface or chilled cookie sheet.
Dot top with butter but do not stir.
Cool until center is lukewarm.
With a spatula or wooden spoon, scrape fondant from edge toward center, turning occasionally, until creamy and stiff.
When mixture loses its gloss and becomes crumbly, knead with your hands until smooth and soft.
As you begin, kneading will seem impossible, but the heat from your hands will soften the mixture.
Add vanilla.
Continue kneading until blended.
Wrap in plastic wrap and refrigerate 24 hours in a covered jar.
When ready to dip into chocolate, divide fondant in half.
Knead peppermint extract and red food coloring into one half, then knead orange peel, coconut and orange food coloring into the other half.
Form each half into a roll 1 inch in diameter.
Slice rolls 1/2 inch thick.
Form some slices into cubes and ovals for variety in shapes.
Place on wax paper.
Cover and let stand several hours at room temperature before dipping into chocolate.
Chef
