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Answer
BASIC FONDANT
5 c. sugar
1 c. whole milk
1 c. heavy cream
4 tbsp. butter
1/2 tsp. flavoring (optional)
1 c. nuts, chopped (optional)
1 c. whole milk
1 c. heavy cream
4 tbsp. butter
1/2 tsp. flavoring (optional)
1 c. nuts, chopped (optional)
Combine all ingredients (except last 2) in large saucepan, 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 heat slightly as mixture thickens. Cook to 236 degrees; pour onto marble slab and cool to lukewarm. Work fondant back and forth with spatula until fondant turns creamy white. Then knead with hands until it is very smooth adding nuts and flavoring if desired. Form into a ball, let rest, form into 3/4 inch balls. Dip into chocolate. To store fondant, wrap tightly in waxed paper or plastic wrap, place in a bowl and cover with a damp cloth. One pound of chocolate will cover 50 centers.
First answer by Gouch53. Last edit by Gouch53. Contributor trust: 744 [recommend contributor]. Question popularity: 17 [recommend question]
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How do you make rolled fondant? How do you make vanilla frosting? How do you make homemade frosting? How do you make frosting without powdered suger or cream chesse? 1 In the metaphor of language as a layer cake given in your study unit which of the following words could be considered to be a frosting word?
