Photo: Fondant Recipe
Ingredients
- 2 cups sugar
- 1 cup water
- 2 tablespoons corn syrup
Directions
In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.
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By inggirl
on July 15, 2011
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I made this recipie and it worked great! I added a few drops of pepperment extract and dipped in chocolate. Just so you know: When it says to use a marble slab, GRANITE DOES NOT WORK! If you did use granite and you can't get the stuff cleaned off, use hot water on a rag. It takes some time but it came all the way off. (luckily
To get the sugar stuff off of your pot, soak the pot in hot water. It came off easily.
By fondant
Chicago
on December 28, 2010
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I would have given this recipe a higher rating had there been clearer instructions. I'm sure Emeril touched on the finer points when demonstrating on the show.
There are many types of fondant. Most people think Rolled Fondant and Fondant are the same thing. They are not. This recipe can be used as a starting point for Rolled Fondant which I see many of the people who commented are looking for.
If you are very skilled, you can manipulate this recipe to act like Rolled Fondant but for ease of use, Rolled Fondant needs more ingredients...specifically and typically; fat, natural tree gum, and gelatin or agar agar.
The breakdown goes even further when talking about different fondants. This recipe is for "cooked fondant" as opposed to "uncooked fondant".
Cooked fondant uses heat.
Uncooked fondant generally uses liquid and very finely ground sugar to achieve a similar consistency. Royal icing is an uncooked fondant.
By joshoviatt
Rockville, MD
on December 12, 2010
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Some clarification for everyone. This is English fondant, not the rolled fondant that you use to decorate cakes with. This is the kind of thing that you find in the center of a peppermint patty. A stiff sugary paste for inclusion in confections. If you want to roll out fondant to cover a cake, search "rolled fondant" and use that recipe, it works great.
I use this recipe, and kneed in some peppermint flavoring for some fantastic peppermint patties. When making this type of fondant, be patient when kneading it together, it will be gooey and thin for a while but then will very suddenly stiffen up and you should be able to ball it up in saran wrap for the fridge. It will be very sticky until you cool it down, and even then it will be sticky when you are using it.
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