Soft Fondant??

by Laura

I can't seem to make soft fondant!

Last year I tried making creme filled chocolates as gifts. When I made the fondant, it rapidly turned to a hard mess. I tried over and over to fix the problem, but it never turned creamy. What am I doing wrong?

I have searched for a solution, and so far I can't find one. Anybody got any tips on keeping the fondant soft, or is there something I'm doing wrong that I can fix? The problem begins after I cream the fondant.


Hi Laura,

Most fondant recipes are meant to be pretty firm. Are you using one of these fondant recipes? Cooked or uncooked?

I'm wondering if you perhaps need to use a simple creamy filling instead of a fondant if you are looking for a more runny center.

You can buy soft creme fillings at Candyland Crafts
in a variety of flavors. They are only a couple of dollars.

If you want to try a different cream filling recipe, here's one I found that doesn't require cooking. I haven't tried it myself, so maybe you can test it for us and let us know what you think of it...

  • 1 cup sweetened condensed milk
  • 1 stick butter or margarine (room temp.)
  • 2 1/2 lbs powdered (icing) sugar
  • 1 tsp desired flavoring (vanilla, maple, raspberry, strawberry, coffee, etc.)

Blend all the ingredients together to form your creamy center. Maybe you should not add all the powdered sugar at one time. You may find that you will get to your desired consistency with less powdered sugar than advised.

Do let us know if you try this and what the verdict is compared to the soft fondant you are looking for.

Anyone else have any suggestions for soft fondant?


Comments for Soft Fondant??

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Nov 09, 2016
Soft fondant. Centers NEW
by: LeeAnn

Several things can be the cause.
Furst you need to calibrate your candy thermometer. Adjust the sea level temperature to your altitude.
When creaming fondant it dies go hard so you knead it back like bread dough. It will be soft.

Nov 22, 2015
Suggestions for making your fondant creamier
by: Linda

Adding some invertase, available on line from some kitchen supply places, aids in making fondant type centers creamier. You only need a couple drops per pound of fondant, but you may want to experiment a bit. Adding to fondant for chocolate covered cherries turns the fondant to liquid...and it will do to all fondant centers if you add too much. If you are not adverse to alcohol, a bit of booze will help to make them a bit creamier. Hope this helps.

Mar 20, 2012
How Grandma taught us
by: Pamela

My grandma had a candy store prior to WWII and the gov't made her close it for the *war effort*. But she taught us all how to make everything she made. I grew up making fondant hand dipped chocolates. We used a simple recipe of sugar, water and cream of tartar. That was boiled until it reached soft ball stage and all the impurities were removed from the top. It was then poured on a marble slab with iron bars to hold it from flowing over the sides. Butter was put in the middle and the heat of the fondant melted the butter. When it cooled, the fondant was worked up with paddles until it was creamy looking, instead of clear or translucent. Any flavorings and chopped dried fruits and/or nuts were then worked in. It was rolled for chocolates, dipped and set to dry. It took about 6 weeks for the fondant to age and become creamy.

We put these in the freezer and never had a problem with any part of them. The chocolate didn't bloom and the fondant aged properly. We typically did this on dry late fall/early winter days in the (finished) basement with all the windows open to keep the temperature as cool as possible, seems like it was about 40-45 Fahrenheit.

I loved making those chocolates and I hope someday I can do it again! Hope this helped.

Dec 19, 2010
Using Soft Fondant
by: Angie

Hi Julia,

Love to hear about what you've done with the soft fondant. I bet your cookies look gorgeous. If you've taken some photos, add them to our Christmas page using the form at the bottom of the page. We'd love to see your handiwork. :)

Thanks, too, for explaining your technique. Others have asked about making their fillings out of fondant and your method seems to have worked well for you. What's a little "greenish vanilla" between friends? Grin!

I can see how painstakingly painting the molds would give you a backache. If you are just going with a solid color, you don't have to paint them.

Just fill the molds with the chocolate (whether you put it in a squeeze bottle or just use a lipped measuring cup to pour). Let the chocolate set for a few minutes and tip them over back into the bowl. You'll need a decent scraper to scrape the top of the mold (otherwise you'll end up with a mess).

That should leave you with a "shell" lining the inside of the molds that you can then allow to finish setting before filling.

It may still be a little tedious, but should be faster and easier than what you are currently doing. Let us know how it works out for you.

Also, there are a few other regular posters here that make cream filled candy. Hopefully they will see this and take a moment to add their favorite tips.

Dec 19, 2010
soft fondant
by: Julia B. Hall

I recently made my first fondant from "scratch". I experimented with a recipe that allowed one to "thin out" the original relatively hard fondant by adding a thinner made from 2:1 simple sugar syrup. I used 1/2 cup of sugar and 1/4 cup of water, brought it to a boil and set it aside. I set my fondant in a double boiler and gently warmed it up; then, very cautiously added the simple syrup by tablespoons until the fondant was pourable. I used a squeeze bottle to apply tinted and flavored fondant to frost Christmas Cookies. They came out shiny and hard on the surface. Before it dried, I added decorations and sprinkles. I added extra details with white fondant to make garlands on the Christmas Trees. This recipe is called pourable fondant and can be used to frost cakes. I also used some of my original fondant to make filling for my first molded chocolates. Raspberry and vanilla creams.
I added 1/2 cup raspberry jam(reduced by 50%) and 1 Tbs. lemon juice to a slightly thinned fondant, so that I could fill my chocolate molds from a pastry bag. I didn't have clear vanilla and my vanilla creams looked a little brownish. I tried to correct it by adding a little blue paste coloring. I now have greenish vanilla creams. Live and learn! My first filled chocolates actually worked. I think I need better technique. I spent a long time painting the insides of my molds repeatedly. Should I pour the tempered chocolate into a plastic squeeze bottle, and squirt the chocolate into the molds? I have a fierce backache at the moment and would like to avoid it tomorrow. I have made a ton of fillings and now have to encase them. I would appreciate to advice from more experienced cooks.

Dec 09, 2010
I add a few drops of water afterwards
by: Anonymous

I heat it in the microwave just a tad and then add drops of water till I get the correct consistency

Dec 05, 2009
Refrigerating Fondant Candy
by: Angie

I wouldn't refrigerate the fondant candy made from the recipe above. There's no reason why you would have to put it in the refrigerator, and doing so would possibly cause the chocolate to bloom, etc.

Dec 04, 2009
cool or room temp?
by: Anonymous

would the candies have to be refrigerated?

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