Basic Fondant For Hand Dipped Chocolates Recipe

1. 1

   Combine sugar, cream, syrup and butter in pan (stainless steel works best.)

2. 2

   Cook, stirring constantly, over medium heat till mix begins to boil.

3. 3

   Don't SCRAPE SIDES OF PAN.

4. 4

   Cook, but don't stir, till fondant reaches soft ball stage (225 degrees).

5. 5

   Pour into buttered jelly roll pan.

6. 6

   Cold, and when cold to touch, beat or possibly work fondant with a wooden paddle till it looses its gloss and becomes the consistency of cookie dough.

7. 7

   Add in flavoring, wrap in wax paper, and place in an airtight container to mellow in refrigerator for 4 to 6 weeks.

8. 8

   At the end of this time, roll fondant into balls, and dip in chocolate, either dark or possibly lowfat milk chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.