Buttercream Fondant For Chocolate Candies

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 5 cups sugar
• 1 cup whole milk
• 1 cup whipping cream
• 4 tablespoons butter
• 1/2 teaspoon cream of tartar
• 2/3-3/4 cup marshmallow cream

Recipe

• 1 1. combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
• 2 2. stir until sugar is all moistened.
• 3 3. place on high heat and stir to make sure everything is combined.
• 4 4. bring to a boil and do not stir after it begins to boil.
• 5 5. gently lower thermometer into boiling syrup.
• 6 6. periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
• 7 7. continue to cook without stirring to 236°f.
• 8 8. wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236°f.
• 9 9. let it cool a few minutes, make sure heat is no longer coming off.
• 10 10. when the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
• 11 11. work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. incorporate marshmallow cream at this time.
• 12 12. when fondant starts to hold its shape, start kneading with your hands. it will become crumbly but keep working until it is smooth.
• 13 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.