This basic fondant recipe will create a rich and smooth cream center.
The temperature is very important so be sure to test your thermometer before starting.
- 7 1/2 cups sugar
- 1 1/2 cups milk
- 1 1/2 cups whipping cream
- 6 Tbsp butter
- 3/4 tsp cream of tarter
Combine all ingredients in a large heavy pan. Stir until all sugar is moistened. With the thermometer in the pan, place over med high heat and stir constantly until mixture comes to a boil. Once the mixture has reached boiling, stop stirring and lower heat slightly as mixture thickens until the temperature reaches 236 degrees.
Pour out onto a marble slab and cool to lukewarm. Work with fondant paddle or spatula until mixture sets. Knead with hands until it is very smooth. Form into a ball and let it rest until completely cool.
The fondant can be flavored, colored, made in to centers, and dipped right away. However, the fondant is better after a few days rest. Wrap tightly in plastic and then in an air tight container for storing.
Vanilla creams - work 2 cups of fondant until smooth. Add 1 tsp of vanilla flavoring until well blended. Place on wax paper and let stand a few minutes before dipping.
Chocolate creams - work 2 cups of fondant until softened. Add 1 ounce melted dark chocolate and work in until well blended.
Peppermint patties - work 2 cups of fondant until softened. Add 1/8 tsp oil of peppermint and a few drops of green food color.
Coconut Creams - work 2 cups of fondant and add 1/4 tsp coconut oil and 4 oz of macaroon coconut. Blend well.