This basic cream fondant recipe can be used to make a variety of flavored centers for dipped chocolates.
1 cup whipping cream
1/2 cup milk
1/2 cup light corn syrup
4 cups granulated sugar
1/4 teaspoon salt
1/2 cup marshmallow creme (optional)
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 cream, milk, corn syrup, sugar and salt. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. If any sugar crystals are present, wash down sides of pan with a wet pastry brush to remove.
Attach a candy thermometer to saucepan. Cook syrup to 238°F (115°C) or soft-ball stage. Remove from heat and pour into baking pan without stirring or scraping. Without excess movement, place in refrigerator or cool area.
When bottom of pan has cooled (no longer warm), begin slowly stirring fondant with a wooden spoon. After 15 minutes of stirring add marshmallow creme if desired. Add flavoring and/or nuts if desired. Stir fondant until it sets up becoming very stiff and no longer glossy.
If the fondant is too stiff to handle, break off a small piece and knead it with your hands to soften. You can also wrap the fondant in plastic wrap and cover it with a warm damp towel for 15 minutes to soften. If either method doesn't soften the fondant, then it is overcooked and will need to be recooked.
If you have stirred to fondant for more than 1 hour and it hasn't set up, try letting it rest for a few minutes without stirring. This will sometime cause the fondant to begin the desired crystallization process. If resting the fondant doesn't work, it may be undercooked. It will need to be recooked.
Vanilla Cream Fondant or Vanilla Nut Cream Fondant: Add 1 tablespoon vanilla and 1 cup chopped pecans or walnuts.
Black Walnut Cream Fondant: Add 1 tablespoon vanilla, 1/4 teaspoon black walnut extract and 1 cup walnuts.
Cherry Cream Fondant: Flavor with 2 teaspoons almond extract and 1 teaspoon rum extract.
Cherry Nut Cream Fondant: Add 2 teaspoons almond extract, 1 teaspoon rum extract, 1/2 cup chopped candied cherries and 1 cup chopped pecans, walnuts or almonds.
Mint Cream Fondant: Add 1/2 teaspoon oil of peppermint or 2 teaspoons peppermint extract.
Lemon Cream Fondant: Add 1 tablespoon lemon extract, a small amount of yellow food color and 1/4 teaspoon citric acid.
Orange Cream Fondant: Add 1 tablespoon orange extract, a small amount of orange food color and 1/4 teaspoon citric acid.
Raspberry Cream Fondant or Strawberry Cream Fondant: Add 2 tablespoons raspberry or strawberry extract, 1/4 teaspoon lemon extract, a small amount of pink or red food color and 1/4 teaspoon citric acid.
Making Multiple Flavors and Colors
After the cream fondant has set up, divide it into separate balls. Press your thumb into the center of one of the balls, creating a small hole. Place the favoring and color into the hole and knead with your hands until well blended. Then add nuts if desired.
If the fondant becomes sticky, dust your hands with cornstarch or flour. Avoid using confectioners (powdered) sugar since it will make the fondant more sticky.
Divide one batch of cream fondant into 3 balls of equal size. Add vanilla to one, flavor one strawberry and color it pink, and make the last ball chocolate by kneading in 3 tablespoons unsweetened cocoa.
Flatten each fondant into a 4 inch square. Place the vanilla fondant on top of the strawberry fondant, then place the chocolate fondant on top of the vanilla fondant. Cut into 1/2 inch wide strips. Cut each strip into 1 inch pieces. Roll each piece into a smooth ball. The fondant is now ready to dip in chocolate.
Fondants, fudges, and caramels can be recooked if they are under- or overcooked or if the candy has sugared, as long as the candy has not been scorched.
In a heavy saucepan, combine 1 1/2 cups water and the cooked candy. Place over low heat and stir with a wooden spoon until the mixture is well-blended. Increase the heat to medium and bring to a boil. If sugar crystals are present, wash down the sides of the pan with a wet pastry brush. Clip on a candy thermometer and cook to the proper temperature. Pour out and cool according to the original recipe. Add more flavoring since the old flavoring will have cooked out. The candy will have a darker color due to the increased carmelization of the sugar during the longer cooking time.
Shaping Fondant into Centers
Cover trays or baking sheets with waxed paper and set aside.
To shape fondant for centers, break off approximately 1/2 cup of fondant. Roll the fondant into a rope 1/2 inch thick. With a table knife cut into 1 inch pieces.
Using your hands, roll each piece into the shape of a ball then placing on the waxed paper. With your fingertips slightly flatten each ball. The fondant is now ready for dipping. The fondant can stay at room temperature overnight, if desired. If the fondant is very soft, let the centers stand for several hours to form a crust before dipping.
Wrap the fondant in plastic wrap or place it in a plastic bag. The fondant can be stored in the refrigerator for several weeks or frozen for several months. Allow it to warm to room temperature before unwrapping.
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