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Basic Fondant

This basic fondant recipe makes an excellent all-purpose cream center, creamy off-white in color. Rich and smooth. The recipe can be used as a base which you can add other ingredients to change the flavor.


125 centers


5 cups granulated sugar
1 cup whole milk
1 cup heavy cream
4 tablespoons butter or margarine
1/2 teaspoon cream of tartar
1 teaspoon orange, vanilla, or almond flavoring (optional)
1 cup nuts, chopped (optional)
dipping chocolate


Place a 9" x 13" ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.

In a heavy saucepan (4 quart), combine sugar, milk, cream, butter, and cream of tartar. Stir until sugar is moistened. Place over high heat. Bring to a boil, then gradually lower candy thermometer into boiling syrup. Cook without stirring, lowering the heat slightly as mixture thickens. Cook until syrup reaches 236°F. Remove from heat and pour into cooled baking pan without stirring or scraping. Cool until syrup is lukewarm. Work with a spatula until fondant creams, then knead with hands until it is very smooth, adding flavoring or nuts, if desired. Form into a ball and let rest until it is completely cool. Form into 3/4 inch balls and dip in chocolate.


Vanilla French Creams: Work 2 cups basic fondant until it becomes smooth. Add 1 teaspoon clear vanilla extract and work until it becomes well blended. Place on waxed paper and let stand for a few minutes. Form into 3/4 inch balls and dip in chocolate, then roll in chopped nuts.

Chocolate French Creams: Melt 1 ounce dark chocolate coatings (candy melts). Work 2 cups basic fondant until it becomes smooth, add melted chocolate to fondant. Work until well blended. Form into 3/4 inch balls and dip into chocolate, then roll in chocolate sprinkles.

Peppermint Patties: Work 2 cups basic fondant until softened. Add 1/4 teaspoon oil of peppermint and a few drops of green food coloring. Form into 1 inch balls and flatten each into patties. Dip in melted semisweet chocolate.

Orange Pecan Creams: Work 2 cups of basic fondant until softened. Add 3/4 teaspoon oil of orange, a few drops of orange food coloring, and 1/2 cup finely chopped nuts. Blend all together. Form into 3/4 inch balls and dip in chocolate.

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