Dessert & Baked Goods » Candy Fondant
Fondant is a creamy sugary confection used by Carolyn ("Care") Cope to make her tasty Chocolate Covered Cherries. The trick is to let it sit for at least 24 hours to achieve a velvety smoothness. Then let the candy making begin!
Print RecipeIngredients
- ½ cup (1 stick) unsalted butter, melted
- 14-oz can sweetened condensed milk
- ¼ tsp cream of tartar
- 2 lbs confectioners sugar
Special Equipment
- electric mixer with paddle attachment or hand mixer
- plastic wrap
How-to
- In a stand mixer with a paddle attachment or a hand mixer, place melted butter in bowl
- Add the sweetened condensed milk and ¼ tsp cream of tartar. Beat until combined, about 1 minute
- Slowly work in 2 lbs of confectioners sugar. You will end up with a fondant that is pliable, but not super sticky. It should be Play-Doh consistency. If it is too wet, add a bit more confectioners sugar
- Gather in a ball, wrap in plastic and refrigerate 24 hours
Comments (1)
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Posted Sunday, November 28, 2010, at 6:09 am by prochef:Just to expand on to what Care said about the cream of tartar, as an acid, it helps to 'invert' the sugar so that large crystals do not form. (Technically speaking, it takes the sucrose [long chain sugar], and splits it into glucose/fructose [short chain sugars], or invert sugar)
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