Fondant Cream Centers (printed reference — 3 recipes)

What the page contains

Three methods for making fondant cream centers, with the note that after mixing you knead in flavours, icing fruits or nuts to get a variety of centers.

1. Dry Fondant Center — the easiest; uses commercial dry fondant powder from a cake and candy supply store. 1 lb dry fondant + 2 tablespoons water/milk/cream + 6 tablespoons butter. Makes 1¾ cups, approximately 50 centers.

2. No-Cook Fondant — ⅓ cup softened butter · ⅓ cup light corn syrup · 1 tsp vanilla · ½ tsp salt · 3½ cups (1 lb) confectioners' sugar, sifted. Blend butter, syrup, vanilla and salt in a large bowl; add the sugar all at once; mix with a spoon then by hand; knead on a board until smooth, adding more powdered sugar if needed. Store in a tight container in a cool place. Makes approximately 60 centers.

3. Cooked Fondant Center — 5 cups granulated sugar · 1 cup whole milk · 1 cup heavy cream · 4 tbsp butter · ½ tsp cream of tartar · 1 tsp orange, vanilla or almond flavouring (optional) · 1 cup chopped nuts (optional). Cook to 236° without stirring, pour onto a cooled surface, paddle when lukewarm until cloudy and thick, then form into balls for dipping. Makes 3¼ cups, approximately 100 centers.

The page also carries two boxed panels — Important Instructions for Cooked Fondant and Helpful Tips on Cooked Fondant — covering thermometer variation, why not to scrape the pan, waiting until lukewarm before paddling, and rescuing fondant that failed to thicken.

Note

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