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.
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