Cooked Fondant
Submitted by Sweet3MI
Old-fashioned cooked fondant made from scratch with sugar, cream, and butter. Silky smooth candy base for truffles, mints, and filled chocolates. A real confectioner’s skill worth learning.
YIELD
20 servingsPREP
10 minCOOK
5 minREADY
30 minThis is candy making at its most elemental and rewarding.
Cooked fondant starts with just sugar, cream, butter, and a pinch of cream of tartar, boiled to the soft ball stage and then worked on a marble slab until it transforms from a sticky puddle into the silkiest, creamiest candy base you’ve ever tasted.
That moment when the crumbly mass suddenly turns smooth and pliable? Pure kitchen alchemy.
Use this fondant as the filling for homemade truffles, peppermint patties, cream-filled chocolates, or shape it into bonbons for gift giving.
Pro Tips
- A marble slab is ideal for cooling because it draws heat evenly, but a large baking sheet works in a pinch
- Cover the boiling syrup for 2 to 3 minutes early on so steam washes down sugar crystals from the sides of the pan
- Do not stir once the mixture reaches a boil, or you’ll get a grainy texture
- Let the fondant rest at least a day before using for the smoothest, most workable consistency
- For a stiffer fondant (better for dipping), cook just 1 to 2 degrees higher
Ingredients
Directions
Combine butter, sugar, coffee rich, cream and cream of tartar in a heavy saucepan.
Stir until sugar is well moistened.
Place on high heat.
Bring to boil then cover mixture for 2 to 3 minutes (to prevent sugar crystals from forming).
Uncover and place thermometer in boiling mixture.
Cook without stirring.
Wipe any crystals from sides of pan.
Cook to exactly 236 degrees F.
Immedietely pour out onto a marble slab.
When heat is no longer coming from the mass of candy, test it with your fingertips or wrist.
When the dents made with your fingers remain for a little time instead of filling in immedietely, and candy is luke warm, then the candy is ready to work.
Work fondant with candy paddle until it sets up.
Allow it to rest 15 minutes, covered.
Knead it until perfectly smooth.
Like magic, the crumbs will turn to wonderful creamy candy!
Form into a ball, place on saran wrap and into a bowl that can be tightly sealed.
This fondant is best if kept a day or so before using.
Hints: For stiffer fondant, cook 1 to 2 degrees more. Freezing makes it sticky.
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