After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. 1/4 cup cold water. Get it as soon as Tue, Dec 15. Transfer white chocolate to a bowl and stir in syrup. I was looking for a white chocolate fondant for my wedding cake and found this Candy Clay recipe which works great for a fondant http://www.baking911.com/recipes/cakes/candyclay.htm. You can substitute dark chocolate for the white chocolate, and it tastes exactly like tootsie rolls. This fondant makes about 3 pounds, 9 ounces of sweet and decadent rolled fondant with a soft oyster shell white color. At this point, your fondant can be used for melting and pouring. $13.99 $ 13. The recipe is broken into steps so you can see how to add color and flavor to it, shape it, or melt it down to create molded candies, depending on what you want to do with it. The fondant that you'll get from this recipe is smooth and soft and can be used to cover cakes—fondant makes a great decorative base. Immediately Melt chocolate and water in the microwave and whisk until smooth. It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours. The biggest problem with this fondant is not eating it all before it gets onto the cake. If you're using a mixer, set it on low speed so the icing doesn't become too aerated. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. Stir while the fondant melts, and add a teaspoon or two of water to thin the fondant to the desired consistency. Dust your hands with powdered sugar and knead the fondant as you did before until the coloring and flavoring are evenly distributed throughout the fondant. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. White chocolate can be solid or powdered, but it's preferable to have it solid. The bonus is that if I have any left, it will keep for quite a time at room temperature, but if I know I won’t be using it for some time, it freezes well. If you do not use a double boiler, make sure that your saucepan is over very, very low heat, and remove it from the burner as necessary. In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. If it gets too soft, refrigerate briefly. Cut several slits in the fondant, and pour the flavorings (such as extracts, melted and cooled chocolate, or fruit purées) and food coloring in the slits. This is a great fondant recipe that can be tinted with paste food color if desired. Eggless chocolate cake with white fondant. White chocolate gives this rolled fondant a creamy taste and tones down the taste of the marshmallows. When the syrup reaches exactly 140 degrees, turn the processor on and process for 2 to 3 minutes or until the fondant becomes a creamy white opaque mass. I originally found this recipe for fondant that tastes like buttercream from a site called Cake Central. Once the poured fondant hardens, it can be served as is, as the paper cups easily peel away. 4.4 out of 5 stars 3,268. Follow this recipe and you will have THE BEST tasting rolled fondant ever!!! Article from flickr.com. Get creative and have fun making flowers or moulding shapes for the perfect finish to your celebration cake. Sign up for our newsletter and get our cookbook. FREE Shipping on orders over $25 shipped by Amazon. Fondant Bow More information How to Make a Classic Black & White Fondant Bow - Showcase your fondant skills by learning how to make this Classic Black & White Fondant Bow. If it is difficult to pour the fondant from the saucepan, pour it into a measuring cup with a spout. Work quickly so that the fondant does not harden too much in the pan. Add the water, a teaspoonful at a time Transfer white chocolate to a bowl and stir in syrup. There are a few different kinds of fondant, which can get a little confusing if you're new to this ingredient, but this recipe is basic and versatile. Pour in the white chocolate mixture then fold in the flour and salt. Recipe may be doubled or tripled. When it is warm, but not hot, you can work with it. Boil without stirring until, when tried in cold water, a soft ball … (Packaging May Vary) 4.6 out of 5 stars 1,854. Explore. Note: Preparation time does not include the 24 hour hold. Continually scrape the fondant into the center, draw a figure 8, then scrape it together again. If … Feb 7, 2015 - Recipe and story here. (If you're ready to try melting fondant for making candy, try the chocolate fondant nut clusters.). Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking. 322.2 g It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours. Jan 20, 2012 - This Pin was discovered by Julie Tenlen. Allow it to sit at room temperature for several minutes. Glucose must be liquid, … Make your own fondant icing recipe and add white chocolate to make a delicious alternative. Once you do, you'll never try another fondant again! Feb 7, 2015 - Recipe and story here. Pour the sugar syrup onto the prepared baking sheet. Whisk the coloring into the warm gelatin mixture before adding it to the sugar. April 2020. 2 pounds confectioner's sugar, sifted. After 24 hrs, it will be hard, but knead … After 5 to 10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate. https://www.bhg.com/recipes/how-to/bake/how-to-make-fondant Knead in remaining sugar. If you want to be wowed by what real cake decorators can do, or if you’re looking for inspiration for a cake suitable for beginners, I suggest you take some time to browse their site. I used this for molding a monkey topper for a wedding cake. You can put it briefly in the microwave to make it easier to get out of the bowl. Mix all the ingredients untill well blended. Using two forks, submerge the fruit, nuts, or fondant balls in the melted fondant and remove it, scraping the bottom against the lip of the pan to remove excess. Basic White Homemade Fondant Recipe. https://veenaazmanov.com/cake-decorators-white-chocolate-ganache-recipe Reheat to use again. Stop kneading once your fondant is smooth, with no lumps. Pastry. Learn to make Fondant with this easy step by step tutorial by Edna De la Cruz from Design Me a Cake. Cut premade fondant into small pieces and place them in the top of a double boiler set over gently boiling water. If you are looking for a faster method, try marshmallow fondant, or if you want to pour fondant over a cake rather than roll it, try this pourable fondant icing recipe—it uses confectioners' sugar instead of granulated sugar. After 2 to 3 minutes, lightly touch the syrup with a fingertip. That is traditional, classic fondant in a nutshell. Fondant Recipe (homemade) + Video Tutorial | Sugar Geek Show Arrives before Christmas. $7.70 $ 7. Mix in sugar and add more a little at a time, until stickiness disappears. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. If the fondant does get too stiff, it can be briefly rewarmed over the double boiler to get it back to melting consistency. Knead a small portion at a time if it's more manageable. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Add in the melted butter, vanilla, lemon juice and hot water. 11 recipes Filter. This very popular recipe, a dark chocolate fondant with its famous flowing heart invented by Michel Bras, can also be prepared with white chocolate… create a surprise and serve it with an original and very easy to make coulis! This recipe is so quick, easy, and tasty, there's no reason not to try it! 107 %. Prepare a baking sheet by covering it with a sheet of aluminum foil. Every person that's tried it said that it's the best fondant they've ever eaten. 70 $8.39 $8.39. It is best to melt fondant in a double boiler so that it does not overheat. You can dip many different types of fruit (strawberries, grapes, citrus segments, or apple slices) or large nuts—even fondant balls. A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making. 1 tablespoon unflavored gelatin Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. Stir while the fondant melts, and add a teaspoon or two of water to thin the fondant to the desired consistency. Add in a couple drops of food … Fondant can also be melted and poured to create soft centers and molded fondant candies. This basic fondant recipe is really kitchen alchemy of the best sort—you start with sugar, water, and corn syrup, and end up with a white, pliable, sugar paste that can be used in a multitude of ways for cakes and other confections. https://meadowbrownbakery.com/easy-fondant-icing-recipe-for-beginners Melted fondant can also be used to create fondant-dipped candies. Wilton White Vanilla Decorator Preferred Fondant Pack 4.4 oz. Eclairs. This fondant was used in my Chocolate (1) Grain (1) Dish type. Looking to make the best desserts ever? Cut premade fondant into small pieces and place them in the top of a double boiler set over gently boiling water. Put ingredients into a smooth saucepan. Satin Ice White Fondant, Vanilla, 2 Pounds . your own Pins on Pinterest If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet. Place the dipped candy onto the prepared baking sheet, and repeat for the remaining fondant. White Fondant Eclairs & Rose Filling. This white chocolate fondant recipe is one step better than regular fondant. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Sometimes lumps have formed, but if you keep kneading you can get these out. Other options New from $7.25. I follow the recipe accurately, and it produces an excellent fondant that works well, rolls well, covers the cakes well, doesn’t’ tear, and creates a good surface that can be operated with smoothers once on the cake. Overheated fondant has a crumbly, unpleasant texture, so be sure to monitor the temperature carefully with a candy thermometer. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. I've used this on numerous cakes and have perfected the use as a fondant. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2 to 3 minutes. Once the fondant is melted and smooth, pour it into your desired receptacle such as small candy cups and topped with other candies or nuts. 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