Buttercream Fondant For Chocolate Candies

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   1. Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.

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   2. Stir until sugar is all moistened.

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   3. Place on high heat and stir to make sure everything is combined.

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   4. Bring to a boil and DO NOT STIR after it begins to boil.

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   5. Gently lower thermometer into boiling syrup.

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   6. Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.

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   7. Continue to cook without stirring to 236u00b0F.

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   8. Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236u00b0F.

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   9. Let it cool a few minutes, make sure heat is no longer coming off.

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    10. When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.

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    11. Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. Incorporate marshmallow cream at this time.

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    12. When fondant starts to hold its shape, start kneading with your hands. It will become crumbly but keep working until it is smooth.

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    13. Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge. It is best if kept for 1-2 weeks before flavoring.

* Per serving · 4 servings · Values may vary.

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