Basic Cream Fondant Recipe 465

Steps:

• ° Butter all sides of a deep pan. ° Cook the above with medium heat, stir occasionally, just to mix, be careful to not get on sides of pan, and don't scrape the sides of the pan! ° Cook to a rapid boil, cover with lid for 1 min. Uncover, boil to 220-225F on low heat ° Cook to 230F for fondant that will wrap fruit (this makes a firmer fondant). ° Add 1 Tbsp butter or spread butter onto marble surface. Slowly pour fondant onto marble and cool to 110F, or slightly cool to touch. DO NOT SCRAPE PAN. May leave in pan to cool (takes a long time) ° Stir/knead for about 5-10 min., or until creamy • Add flavoring and coloring and continue to knead until completely set up. ° Store in air-tight container in refrigerator until ready to dip. ° May add more butter towards the end of kneading to make it creamier. ° Use cornstarch if too sticky. ° Use a metal putty knife or bench scraper when kneading on a marble slab.

Steps:

• Butter the sides of of a 1 1/2 quart saucepan. Mix all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238 degrees). Pour onto platter or shiny cookie sheet with sides. DO NOT SCRAP SAUCEPAN. Cool mix until only slightly warm (30 minutes). With a spatula or wooden spoon, scrape fondant mix from the edge of platter toward the center. Gradually the fondant mixture will turn stiff and white. Knead until free of lumps. Wrap and place in covered container. Allow to ripen 24-48 hours. Ready to use for mints or cake decoration.

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.

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.

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.