BEST FONDANT RECIPE RECIPES

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BEST FONDANT POTATOE RECIPE - HOW TO MAKE FONDANT POTATOES



Best Fondant Potatoe Recipe - How to Make Fondant Potatoes image

These Fondant Potatoes from Delish.com perfectly melt in your mouth.

Provided by Lena Abraham

Categories     side dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6

Number Of Ingredients 9

4

large russet potatoes

1 tbsp.

vegetable oil

2 tbsp.

butter, cut into cubes

1

garlic clove, thinly sliced

3

sprigs rosemary

Kosher salt

Freshly ground black pepper

1 c.

low-sodium chicken broth

1 tsp.

Chopped rosemary, for serving

Steps:

  • Preheat oven to 450° F. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes. Top with rosemary and serve.

FONDANT RECIPE | FOOD NETWORK



Fondant Recipe | Food Network image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

2 cups sugar
1 cup water
2 tablespoons corn syrup

Steps:

  • 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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