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.
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?