WHITE FONDANT
This classic white fondant recipe is the foundation for many delicious cream candies and bonbons. The process involves dissolving sugar in water, boiling it to a specific temperature, and then beating it until creamy. The resulting fondant can be flavored and colored in countless ways, making it a versatile treat for any occasion. Dip in chocolate for an extra layer of decadence.
Ingredients
- 2 1/2 cups Granulated sugar
- 3/4 cup Hot water
- 1/2 teaspoon Cream of tartar
- 1 tablespoon Water (Quantity estimated (not specified in original recipe))
- 1 small piece Wax or paraffin (Quantity estimated (not specified in original recipe))
- 1 cup Melted chocolate (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, combine the granulated sugar, hot water, and cream of tartar. Stir until the sugar is dissolved.
- 2Boil the sugar syrup without stirring until it reaches the soft-ball stage (235-240°F or 113-116°C). Use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming. Test by dropping a small amount of syrup into cold water; it should form a soft, pliable ball.
- 3Pour the hot syrup slowly onto a greased pan or marble slab. Let it cool slightly. Beat with a wooden spoon until the mixture turns white and creamy. As soon as large lumps appear, knead with your hands until smooth.
- 4Place the fondant in a bowl and cover with waxed paper. Let it stand overnight in a cool place. Form into bonbons, color, and flavor as desired. Dip in melted chocolate to which a small piece of wax or paraffin has been added.