Basic Fondant

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.


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