CANDY MAKING RECIPES forum: Cream Fondant

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Nov 11, 2010 4:45 PM CST
Name: Just call me Lynxx :)
South Florida, 9B
Lover of planet earth
This is a base for sooo many candies, a must learn if you're truly interested in making your own confections!
Cream Fondant
Thumb of 2010-11-11/Lynxx/3bde05

1 cup whipping cream
1/2 cup milk
1/3 cup light corn syrup
4 cups sugar
1/4 tsp salt
*1/2 cup Mazetta or marshmallow creme

Set aside a 9 inch x 13 inch ungreased baking pan. In a heavy 4 quart saucepan, combine cream, milk, corn syrup, sugar and salt. Place over medium high heat and stir occasionally
with a wooden spoon until mixture comes to a boil. If any sugar crystals are present, brush off sides with a wet pastry brush.
Clip on candy thermometer. Cook syrup to 238 degrees F. or the soft ball stage.
Remove from heat, and without stirring, pour into the baking pan. Without excess movement, place in refrigerator or other cool place.
When bottom of pan no longer feels warm, begin stirring fondant with a wooden spoon. You don't have to stir rapidly, just keep the mixture moving. If desired, after 15 minutes of stirring, you can add marshmallow creme. If you wish to flavor the batch, variations are below, and do it at this time. Stir until it becomes very stiff and loses it's gloss.
At this point it has set up.
If it is too stiff to handle, break off into small pieces and work with them in your hands like modeling clay. You can also wrap in plastic wrap and polace a warm tea towel over for 15 minutes to soften.

Cream fondant Flavor variations:
Vanilla, Vanilla Nut- Add 1 tbsp vanilla and 1 cup chopped nuts
Black walnut- 1 tbsp black walnut extract and 1 cup walnuts
Cherry Creams-2 tsp. almond extract and 1 tsp rum extract
Cherry Nut- 2 tsp almond extract, 1 tsp rum extract, 1/2 cup chopped candied cherries
and 1 cup chopped nuts
Mint creams- 1/2 tsp Oil of peppermint or 2 tsp peppermint extract
Lemon cremes-1 tbsp lemon extract, and a small amount of yellow food coloring 1/4 tsp citric acid
Orange cremes- 1 tbsp orange extract, small amountof orange food coloring and 1/4 tsp citric acid
Raspberry or Strawberry cremes- 2 tbsp raspberry or strawberry extract, a small amoiunt of red food coloring and 1/4 tsp citric acid. *Mazetta recipe

[Last edited Nov 13, 2010 1:09 PM CST]
Quote | Post #477467 (1)

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