BUTTERCREAM FONDANT CANDY RECIPE RECIPES

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BUTTERCREAM FONDANT FOR CHOCOLATE CANDIES RECIPE - FOOD.COM



Buttercream Fondant for Chocolate Candies Recipe - Food.com image

This is an excellent fondant filling to be dipped in dark, milk or white chocolate. The recipe was handed down by my grandparents. This is a base and can be flavored before dipping. You will need a large marble slab or something comparable, a candy thermometer and candy paddles or a large spatula. The cooking time is short, but the molding takes some time. Do not stop molding once you start because if the sugar crystalizes, it will ruin the batch.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4 cups

Number Of Ingredients 6

5 cups sugar
1 cup whole milk
1 cup whipping cream
4 tablespoons butter
1/2 teaspoon cream of tartar
2/3-3/4 cup marshmallow cream

Steps:

  • 1. Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
  • 2. Stir until sugar is all moistened.
  • 3. Place on high heat and stir to make sure everything is combined.
  • 4. Bring to a boil and DO NOT STIR after it begins to boil.
  • 5. Gently lower thermometer into boiling syrup.
  • 6. Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
  • 7. Continue to cook without stirring to 236°F.
  • 8. Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236°F.
  • 9. Let it cool a few minutes, make sure heat is no longer coming off.
  • 10. When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
  • 11. Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. Incorporate marshmallow cream at this time.
  • 12. When fondant starts to hold its shape, start kneading with your hands. It will become crumbly but keep working until it is smooth.
  • 13. Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge. It is best if kept for 1-2 weeks before flavoring.

Nutrition Facts : Calories 1433.9, FatContent 35.6, SaturatedFatContent 22.2, CholesterolContent 118.2, SodiumContent 159.2, CarbohydrateContent 284.5, FiberContent 0, SugarContent 270.8, ProteinContent 3.6

ROLLED BUTTERCREAM FONDANT RECIPE | ALLRECIPES



Rolled Buttercream Fondant Recipe | Allrecipes image

Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.

Provided by Kelley

Categories     Desserts    Frostings and Icings    Fondant Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 3 pounds

Number Of Ingredients 5

1 cup light corn syrup
1 cup shortening
½ teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

Steps:

  • In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
  • To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Nutrition Facts : Calories 139.7 calories, CarbohydrateContent 25.7 g, FatContent 4.6 g, SaturatedFatContent 1.1 g, SodiumContent 30.6 mg, SugarContent 21.7 g

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