I have watched my mother make fondant for dipping chocolates for years. She cooked batch after batch and I watched her take this clear sugary liquid, pour it onto a cold dinner plate and whip it with a fork until it became this creamy white fondant that was flavored, colored, and used for dipping chocolates.
I attempted making fondant for pecan logs with sugar, water and corn syrup. Three simple ingredients. What could go wrong? Well, if you are not careful, a LOT can go wrong. If you get just one, teeny, tiny bit of crystallized sugar in your fondant, the ENTIRE batch will be grainy. Ughhh.
Then I discovered INSTANT fondant! Now let me explain. There are two different types of fondant: wet and dry. Wet fondant is the type of fondant that is rolled out and placed on cakes. Dry fondant is the kind used for making chocolate candy centers. I got my fondant at the Bosch Kitchen Center in Sandy, where Carri Jo demonstrated how EASY this was to make! Her next class is Saturday, January 29th at 11:00 a.m. You don't want to miss it!
Combine room temperature salted butter with the dry fondant. Knead till creamy. Cover and let it set overnight.
The next day, heat up the whipping cream to a scald, NOT boiling. I love my instant read thermometer! Add clear vanilla to the cream. Clear vanilla will keep your fondant white.
Add the warmed cream to the mixed fondant. Allow it to cool slightly and knead till smooth. This looked a little too soft, so I added more dry fondant.
Now is the time to divide up the batch and add your flavors and colors. I love peppermint oil, so this is what I'm adding to this batch...
The peppermint oil fondant actually improves if you let it sit, covered, overnight. I put this in the fridge to let it firm up for easier shaping.
The next day, I used a small cookie scoop and got 'em ready...
These are ready to be dipped into chocolate...Stay tuned!
Easy Candy Fondant