Dec at Korrie's House
Fondant (centers for dipped candies)
1 cup heavy cream
3 cups sugar
Put in a saucepan, mix well, then bring to a slow boil. When it boils, add 2 Tblspns karo syrup, stirring constantly. (You need to stir this the whole time it's cooking). If you get granules of sugar along the sides of the pan, you will need to wash them down into the mixture with a little bit of water--but the more you do this, the longer it will take the fondant to come up to temperature. However, the granules will leave crystals in your fondant if they are too big.
Bring to 226-228 degrees (soft ball stage).
Remove from heat and immediately pour onto marble slab (It should just pour out into a large circle, and as long as you gave it enough space, will not run off the side). Place 1 Tblspn of butter in the center of the circle of fondant to melt.
Let the fondant rest for 1-2 min.
Using a beater (I use a drywall mud scraper for mine) you start folding the fondant in onto itself over and over and over until it becomes a smooth, delicious lump of goodness. (It will be white.)
This is when you add your flavoring/nuts/coloring and mix it until you're happy with it. Then, you make balls the size you want them. We like to refrigerate the fondant first, and then use a super small cookie scoop to do this. Roll the fondant balls in powdered sugar. (This helps them not be sticky.)
Refrigerate the balls until you're ready to dip them.
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