The Heart of Chocolate Candy
Fondant is such a wonderful and versatile concoction that you must learn to make it yourself. It really is very simple although it does call for a little patience and a bit of "elbow grease".
If you want to make your own chocolate bonbons or cream-filled chocolate candy, the best way is to start with a basic fondant. You can make it up ahead of time and keep it refrigerated until you are ready to create your chocolates.
This little gem can be customized to your own taste by adding your favorite flavor. You will love what you can do with such a simple foundation.
There are various fondant recipes from which to choose. You can make a cooked or uncooked variety. You can also choose between using glucose syrup or cream of tartar. The advantage of using the glucose is that it tends to allow the mixture to remain softer for a longer period of time.
I will let you in on a little secret. You can actually buy the fondant pre-made just plain or in particular flavors. You will find a selection at Candyland Crafts. They also have pre-made soft creme fillings that are bagged and ready to pipe into your chocolate molds.
Basic Fondant Recipe
- 2 cups sugar
- 1/8 teaspoon cream of tartar or 1 Tablespoon glucose syrup
- 1 cup water (reduce to 1/2 cup if using glucose)
- Over medium heat, bring sugar, water, and cream of tartar to the boil. Stir until sugar is dissolved.
- Cover and let boil for 2-3 minutes. Uncover and boil until mixture reaches the 238 degrees (soft ball stage) on your candy thermometer.
*** If you are unsure of this, read more about candy syrup stages.
- Remove from heat and pour syrup on a marble slab or cookie sheet that has been sprinkled with cold water. Allow to cool for about 10 minutes.
- Use a metal scraper or palette knife to begin working the mixture over and over onto itself. This is called "spading."
- The mixture will begin to thicken and whiten. Eventually, you will be able to work it with your hands by kneading. Continue working it until it is white, creamy, and too stiff to knead. (If it crumbles too much, just sprinkle a bit of water on it and knead it in.
Don't worry. Unlike pastry, you can't over-knead the fondant.
- Cover with a damp cloth and refrigerate in an airtight container for at least 12 hours or until needed. It is actually better if you let it rest for a couple of days before using. This allows it to mellow and ripen.
Basic Uncooked Fondant Recipe
- 1 lb. powdered sugar, sifted
- 3 tablespoons liquid glucose
- 1 egg white, lightly whisked
- Lightly dust your work surface with some extra powdered sugar. Combine powdered sugar, glucose, and enough egg white to give you a stiff but pliable mixture.
- Place on dusted work surface and knead well. It should feel smooth and slightly moist.
*** This type of fondant does not keep well and should be used immediately.
Uncooked Cream Fondant Recipe
- 1 lb. powdered sugar
- 1 1/2 teaspoons cream of tartar
- 3 tablespoons heavy cream, whipped
- 1 small egg white, lightly whisked
Dust your work surface with powdered sugar. Sift together powdered sugar and cream of tartar. Mix in the cream and egg white to make a mixture that is firm but pliable.
Place on work surface and knead for about 5 minutes.
Once you have decided which recipe you want to use, then you can choose from a wide range of flavors to make your cream filled chocolate candy.
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