Making Fondant For Cream Centers

by Mandy G.

I need some help here. I was following your directions in making fondant.

I cut the recipe in half.

One Cup of Sugar, a pinch (small amount) of cream of tartar, 1/2 Cup of water.

I boil this to 236 degrees with a candy thermometer. The candy is a off white color.

I then pour it out onto my marble slab to cool to 115 (ten minutes). I sprinkled some water on the slab also. When I go to work with it, I could not get it off of the slab! It was hard as a rock!! lol.

I've tried this twice. What am I doing wrong?

Any advice that you have would be greatly appreciated.

Mandy G.

Hi Mandy,

Have you checked your thermometer to be sure it is accurate? You may be cooking the sugar mixture too long. It shouldn't get hard as a rock unless it is getting too hot. (It may be a silly question, but you are using Farenheit, aren't you?) :)

You may also want to try working the fondant sooner instead of waiting the 10 minutes. As soon as you feel it is starting to set, start working it.

Let us know if that makes a difference for you and if you achieve success.


Comments for Making Fondant For Cream Centers

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Mar 08, 2011
by: Mandy

What I was doing was making too small of a batch and my thermometer was not getting an accurate reading. I was getting it too hot.

Plus I was waiting too long to work with it. The directions says wait until it cools to 120. By that time it is hard as a rock. Also I live in high altitude. I need to take that into account. So I will start working with it as soon as I see it hardening and I am able to touch it without burning my fingers. Maybe I'll even put it in the food processor.

Thanks for your response. I'll keep you posted on how I do. Mandy

Mar 08, 2011
by: Mandy

Well I think I know part of what I was doing wrong. I have to take into account the high altitude where I live. I was waiting too long for the syrup to cool and it was getting hard as a rock before I was able to work with it.

Plus I was just making half of the recipe and I was not getting an accurate reading on the thermometer. That caused my sugar to get too hot and get a dark brown color to it. So I made a larger quantity of the batch so my thermometer is sticking further into the syrup.

I tried it again yesterday, although the syrup was a slight off white color when I poured it into the pan, it turned shiny like taffy when I tried to work with it. So now I have a lump of taffy to hard to do anything with.

As they say, practice makes perfect. Try and try again util I succeed. I am determined. I just have to go to the grocery store and buy more sugar. lol.

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