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Quick Dipping Fondant Recipe
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Light corn syrup||1 1⁄2 Tablespoon|
|Sifted powdered sugar||6 1⁄2 Cup (104 tbs)|
|Fresh cherries/Berries||4 Cup (64 tbs), washed and drained|
Serving size: Complete recipe
Calories 4911 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 14 mg0.6%
Total Carbohydrates 1241 g413.8%
Dietary Fiber 18.9 g75.6%
Sugars 1175.1 g
Protein 10 g19.1%
Vitamin A 11.5% Vitamin C 105%
Calcium 12.3% Iron 18.2%
*Based on a 2000 Calorie diet
Remove from heat.
Let stand until mixture registers 170°F on candy thermometer, 3 to 4 minutes.
While syrup is still hot, gradually beat in about 6 1/4 cups powdered sugar.
Beat until smooth, shiny and lukewarm.
If fondant is too thin, gradually add more powdered sugar, beating continually.
If too thick, add a teaspoon of hot water.
Tint and flavor as desired.
Dip fruits into fondant, holding by stems or lightly fastened with bamboo skewer.
Drain excess back into pan.
Cool and harden on foil or waxed paper.
Keep fondant workable by restirring over simmering, not boiling, water.