Fondant

Printable Version

4 c white sugar
1 c half n half
1/2 c whipping cream
2 T white corn syrup
2 T butter
1 dash of salt

Combine all ingredients (only using 1 T butter) Place over med/high heat. Stir CONSTANTLY and RAPIDLY until it reaches a boil that you can't stir down. Turn heat to medium. Do NOT stir at all any more!! Heat until Soft ball or 236°. It has to be able to form a ball when dropped into cold water. Drop a spoon full into ice cold water. Let it sit for 5-10 seconds. Work it together underwater with your hand and then take it out of the water. If you can work it into a soft little ball, then it should be done.

Take pan off heat, drop other T of butter into it. Do not stir the butter in. Just drop it in and let it melt.

Cover the pan and set it in ice water or into the freezer to cool rapidly. Cool to room temperature, or a little bit warmer.

Dump it all out on a cookie sheet or couter top. Mixture will be shiney at first. Continue to work it (scraping it of the counter, inward, into a pile, with a stiff metal spatula or 3 inch spackle knife. Mixture will be shiney at first. Continue to stir until it starts to thicken. All of the sudden it will lose all gloss and resemble dry frosting. That's your goal. That's when it has "turned".

If it's perfect, it will have lost all it's gloss, but it'll still feel soft. If you've overcooked it a little bit, it'll lose it's gloss but will feel hard. You still should be able to take it and work it in your hands like clay. If it softens, you're okay. If it crumbles, you've cooked it to long.

Split batch and work in flavors, colors, nuts etc.

Roll into Balls. Layer in dish with wax paper and freeze until ready to dip. Will stay fresh in an air tight container for 3 months. Melt and dip in chocolate in batches. Roll in nuts, coconut, etc... 12 oz of chocolate should cover 80 small candies (one batch). Be sure to have extra chocolate on hand, better safe than sorry.

Fondant is temperamental.... I wouldn't suggest doubling it without doing a little research.