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.
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.