Question by Bfly: Looking for a new Fondant Recipe?
I’ve been using the same recipe for years and I’m kinda getting bored with it.
I’ve been using Marshmallows and Powdered Sugar,Water and Crisco with different flavorings.
I’m hoping to find a new Recipe to try out or revamp my old recipe to make it taste alittle better.If you have any recipes you would like to share please do also if you have any good ideas I’ll take those too.
Thanks for your help 🙂
Answer by John
Basic Fondant Recipe
This fondant recipe produces a smooth, sweet candy that can be used as the basis for an endless variety of fondant creams and candies. Be sure to check out the photo guide to making homemade fondant!
2 cups granulated sugar
1/2 cup water
2 tbsp light corn syrup
1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.
2. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes.
3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees.
4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.
5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.
6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.
7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.
8. At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant.
Fondant Chocolate Cake Recipe
60 grams plain chocolate, chopped
15 grams unsweetened cocoa powder (not Dutch-processed)
½ cup boiling water
160 grams all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
115 grams unsalted butter, room temperature
1 cup granulated white sugar
1 teaspoon pure vanilla extract
½ cup milk
600 grams good quality plain or dark chocolate such as Lindt, chopped
¾ LITRE (not cup) whipping cream divided in ¼ +1/2
Preheat oven to 350 degrees. Butter, and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
pour the batter in the prepared pan and smooth the top. Bake for about 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
When completely cooled, split the cake in half horizontally; place one half in the same baking pan after you have washed it and save the other half for another use. Decorate the inside edges of the cake ring with some almonds.
Bring ¼ litre to simmering point in a saucepan over medium heat, pour over the chopped chocolate and let stand for 2-3 minutes. Stir till chocolate melts and mixture is smooth. Set aside for 20 minutes till cooled slightly. Whisk the chocolate mixture till slightly thickened.
Whip the remaining ½ litre cream till stiff, fold in the chocolate mixture carefully till all is combined and no white streaks exist. Pour the mixture over the cake in the pan and level the top. Chill for 4 hours. Use your imagination for decoration
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