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Serving size: Complete recipe
Calories 1775 Calories from Fat 0
% Daily Value*
Total Fat 0.01 g0.01%
Saturated Fat 0 g0.01%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0.05 mg0%
Total Carbohydrates 458 g152.8%
Dietary Fiber 0 g
Sugars 458.1 g
Protein 0 g
Vitamin A Vitamin C
Calcium 0.5% Iron 0.26%
*Based on a 2000 Calorie diet
Bring slowly to the boil over low heat.
Boil to 238° F.
Remove from heat.
When bubbles subside, pour into basin and cool.
Beat until thick.
Turn onto a flat surface and knead till smooth and glossy.
Divide into portions.
Colour and flavour each one differently.
Ribbon creams: Roll portions of fondant thinly.
Place on top of each other, press layers together and cut into shapes or roll up and cut into slices.
Nut Creams: Shape fondant into small balls and press half a nut on top, or on 2 sides.
Prune or date Creams: Stone fruit, stuff with fondant.
(Note: 238° F - forms a soft ball when dropped into cold water).