Posted by: Juanita 11-09-99 4:28 PM
Quick Fondant (Uncooked)
1/3 cup butter or margarine
1/3 cup white corn syrup
1/4 tsp. salt
1 tsp. vanilla
4 1/2 cups sifted confectioner's sugar
In a large mixing bow, blend softened butter, corn syrup, salt and vanilla.
Add confectioner's sugar all at once.
Mix together first with spoon, then with your hands, kneading until smooth.
Many varieties may be made from one batch by adding coconut, candied or dried fruits, nuts, or flavorings.
Cream Fondant
1 1/2 cup cream
3 cups sugar
Mix together and cook to a soft ball stage (238 degrees). Test in cold water until it forms a small ball without sticking to fingers.
Pour onto a marble slab and begin stirring until fondant "creams. " You'll know it has creamed when it reaches that stage.
Pack into a bowl and store in a cool place until ready to shape.
Note: I prefer to let fondant age a couple of days. This is wonderful for centers of caramel pecan rolls, chocolate drops, "potatoes, " and bourbon balls.
"Potatoes" are made by using small bits of fondant, forming into potato shapes, and rolling in cinnamon,
These should be stored separately as cinnamon will permeate other candies.
Note II: Do not use a heavy, expensive, good pan for making fondant. It will retain too much heat and fondant will get too hard.