Fondant Candy Food

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FONDANT



Fondant image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

2 cups sugar
1 cup water
2 tablespoons corn syrup

Steps:

  • In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.

MARSHMALLOW FONDANT



Marshmallow Fondant image

Homemade fondant is achievable - all you need are marshmallows, water and confectioners' sugar (and a microwave).

Provided by Food Network Kitchen

Time 10m

Yield 1 ball

Number Of Ingredients 3

5 ounces mini marshmallows (2 2/3 cups)
8 ounces confectioners' sugar, sifted (2 cups), plus more for kneading
Vegetable shortening, for kneading

Steps:

  • Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
  • Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.

FONDANT CANDY



Fondant Candy image

An old-fashioned candy from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. From David S in Nashville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.

Provided by Molly53

Categories     Candy

Time 1h50m

Yield 2 pounds

Number Of Ingredients 4

4 cups sugar
2 cups water
1/4 teaspoon cream of tartar (it makes a whiter candy)
4 tablespoons light corn syrup (Karo)

Steps:

  • Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.
  • Remove from heat to stop boiling; brush down sugar crystals with a dampened pastry brush (this is the important first step to prevent candy from being hard, grainy or sugary).
  • Pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110F) without disturbing.
  • It will take about an hour at room temperature for fondant to cool sufficiently.
  • Beat hard until fondant loses it's transparency and becomes white and opaque.
  • Stop beating and knead with the hands until there are no lumps.
  • When fondant is smooth, place in a tightly covered jar and it will keep for a long time.
  • Fondant becomes more creamy as it stands, if covered tightly. If not covered, it dries out.
  • Let stand at least 24 hours before using, for best flavor.

ALICE'S FONDANT FILLING FOR CHOCOLATES



Alice's Fondant Filling for Chocolates image

Recipe handed down from my mother-in-law. There are many variations of flavor included at bottom of recipe.

Provided by juliec

Categories     Candy

Time 1h20m

Yield 36 serving(s)

Number Of Ingredients 3

2 cups sugar
1 cup cream
2 teaspoons light Karo syrup or 2 teaspoons lily white syrup

Steps:

  • Combine ingredients in heavy saucepan. Boil until it reaches a soft ball stage. Pour into buttered dish to cool.
  • After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. Just as mixture "turns" mix in flavoring until thoroughly blended inches.
  • Refrigerate to cool completely. Form into balls. Dip in desired chocolate.
  • Variations:.
  • Peppermint (peppermint extract to taste).
  • Maple Walnut (maple flavoring to taste and finely chopped walnuts).
  • Orange (orange extract to taste--a few drops to 1/2 teaspoon).
  • Cherry (Maraschino cherries drained and quartered--pat dry).
  • Cherry-almond (as above but add almond extract to taste).
  • Almond (almond extract with a sliced almond on top of finished chocolate).
  • Coconut (fine coconut plus vanilla).
  • Rum (rum extract plus 1-2 teaspoons butter).

Nutrition Facts : Calories 63.5, Fat 2, SaturatedFat 1.3, Cholesterol 7.4, Sodium 2.6, Carbohydrate 11.6, Sugar 11.2, Protein 0.1

COCONUT ALMOND FONDANT CANDY



Coconut Almond Fondant Candy image

These are so yummy!! If you like Almond Joys, you have to try them. They can be shaped into balls or larger "eggs" for Easter.

Provided by Marg CaymanDesigns

Categories     Candy

Time 30m

Yield 200 candies

Number Of Ingredients 7

1 cup soft unsalted butter
1 (14 ounce) can sweetened condensed milk
2 lbs confectioners' sugar
1 lb toasted coconut
1 lb toasted sliced almonds
3 teaspoons vanilla extract
semi-sweet chocolate chips

Steps:

  • Mix butter and sugar.
  • Add milk and vanilla.
  • Mix in nuts and coconut.
  • Shape into 1 inch balls and dip in melted chocolate chips.

UNCOOKED FONDANT



Uncooked Fondant image

An easy, no cook fondant filling for candies which can be used as is or flavored as desired. From the Ideals Candy Cookbook.

Provided by Leta8076

Categories     Candy

Time 20m

Yield 25 centers

Number Of Ingredients 5

1/3 cup softened butter or 1/3 cup margarine
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2 cups sifted confectioners' sugar (l lb)

Steps:

  • Blend butter, syrup, vanilla, and salt in a large mixing bowl.
  • Add confectioners sugar all at once.
  • Mix together, first with a spoon, then with hands, kneading well.
  • Turn out onto a board and continue kneading until mixture is well blended and smooth.
  • Store wrapped in a tight container in a cool place.
  • Makes about 25 centers.

BUTTERCREAM FONDANT FOR CHOCOLATE CANDIES



Buttercream Fondant for Chocolate Candies image

This is an excellent fondant filling to be dipped in dark, milk or white chocolate. The recipe was handed down by my grandparents. This is a base and can be flavored before dipping. You will need a large marble slab or something comparable, a candy thermometer and candy paddles or a large spatula. The cooking time is short, but the molding takes some time. Do not stop molding once you start because if the sugar crystalizes, it will ruin the batch.

Provided by Onehornedone

Categories     Dessert

Time 1h20m

Yield 4 cups

Number Of Ingredients 6

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

Steps:

  • 1. Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
  • 2. Stir until sugar is all moistened.
  • 3. Place on high heat and stir to make sure everything is combined.
  • 4. Bring to a boil and DO NOT STIR after it begins to boil.
  • 5. Gently lower thermometer into boiling syrup.
  • 6. Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
  • 7. Continue to cook without stirring to 236°F.
  • 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. Let it cool a few minutes, make sure heat is no longer coming off.
  • 10. When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
  • 11. Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. Incorporate marshmallow cream at this time.
  • 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. 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.

Nutrition Facts : Calories 1433.9, Fat 35.6, SaturatedFat 22.2, Cholesterol 118.2, Sodium 159.2, Carbohydrate 284.5, Sugar 270.8, Protein 3.6

FONDANT-FILLED CANDIES



Fondant-Filled Candies image

Meet the Cook: Here's an easy way to make two festive and unique candies from one basic recipe! Half of the creamy fondant is flavored with mint for the centers of peppermint patties. Then you mix a little maraschino cherry juice with the rest of the fondant and use it to "wrap" cherries before dipping them in chocolate. -Debbi Loney, Central City, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4-1/2 dozen.

Number Of Ingredients 6

2/3 cup sweetened condensed milk
1 tablespoon light corn syrup
4-1/2 to 5 cups confectioners' sugar
2 to 4 drops peppermint oil
2-1/2 pounds dark chocolate candy coating, coarsely chopped, divided
1 jar (16 ounces) maraschino cherries

Steps:

  • In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.

Nutrition Facts : Calories 343 calories, Fat 13g fat (11g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 1g fiber), Protein 1g protein.

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