Fondant

Cyndi Palmer’s:
3 cups sugar
1 cup cream
½ cup milk
dash salt
1 Tbsp. White corn syrup
1 ½ tsp. Vanilla
2 Tbsp. Butter

Marsha Judd’s:
3 cups sugar
1 cup cream
¼ cup milk
dash salt
1 Tbsp. White corn syrup
2 tsp. vanilla
2 Tbsp. Butter

Mona’s:
4 cups sugar
1 cup cream
1 cup milk
2 Tbsp. White corn syrup
dash salt
Vanilla or other flavoring
Butter

Melissa Wilson’s and Janie’s:
4 cups sugar
1 ½ cup cream
2 Tbsp. White corn syrup
dash salt
flavoring

Butter sides of pan. Put in sugar, cream, milk, salt and corn syrup. Stir over low heat until all sugar is dissolved. Wash down the sides of pot with hot water and a pastry brush every few minutes to insure that there are no sugar crystals. When all the sugar is dissolved wash the wooden spoon as well. Make sure sides of pan are clean and sugar completely dissolved before the mixture begins to boil. Stir occasionally until the mixture comes to about 225. Wash sides of pan down one more time. Cook, stirring constantly, to 230-234 F. Remove from heat immediately.

Pour onto a marble or granite slab. Have butter and vanilla in the center of the slab. Using a flat wooden paddle, stir constantly pushing fondant to the middle with small circular motions. It should set up within about 5 minutes. When the fondant becomes too stiff to stir, gather the fondant into a ball and knead with your hands until it becomes very smooth.

Wrap in plastic wrap and cool on counter. Double wrap and freeze over night. Thaw when ready to use.

Knead on a surface that has been sprinkle with powdered sugar until smooth and creamy. You may need to refrigerate for a few minutes to make it stiff enough to roll. Butter a tray or plate of sprinkle powdered sugar on a wax paper lined tray. Cut fondant and roll. Dust hands with powdered sugar or cornstarch so fondant doesn’t stick while rolling. Make sure there are no cracks. When slightly crusty, dip in chocolate.

This basic fondant recipe is used for all butter cream chocolates with variations of flavor. When desiring a different flavor, add that flavor with the butter when pouring onto the slab. The liquid flavors are added during the initial stirring and kneading process for the convenience of handl8ing. Dry additives, such as nuts, coconut, cherries or orange zest are added after you thaw the frozen fondant and are ready to knead and roll.

Cherry Fondant – same as Vanilla except add 1 Tsp. Cherry flavoring, ½ tsp. Almond flavoring, less than 1/8 tsp. Citric acid, and 4 drops of red coloring-making a nice pink color. Omit the vanilla flavoring.

Strawberry, Orange, Lemon, Raspberry, Pineapple, and other Flavorings make wonderful centers for chocolate. Use flavoring accordingly, citric acid and food coloring.

Chocolate fondant- Fudge recipe using cream instead of milk

Penuche Fondant use basic recipe except 2 cups white sugar and 1 cup brown sugar.