Alice's Fondant Filling for Chocolates
- Ready In:
- 1hr 20mins
- 2 cups sugar
- 1 cup cream
- 2 teaspoons light Karo syrup or 2 teaspoons lily white syrup
- Combine ingredients in heavy saucepan. Boil until it reaches a soft ball stage. Pour into buttered dish to cool.
- After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. Just as mixture "turns" mix in flavoring until thoroughly blended inches.
- Refrigerate to cool completely. Form into balls. Dip in desired chocolate.
- Peppermint (peppermint extract to taste).
- Maple Walnut (maple flavoring to taste and finely chopped walnuts).
- Orange (orange extract to taste--a few drops to 1/2 teaspoon).
- Cherry (Maraschino cherries drained and quartered--pat dry).
- Cherry-almond (as above but add almond extract to taste).
- Almond (almond extract with a sliced almond on top of finished chocolate).
- Coconut (fine coconut plus vanilla).
- Rum (rum extract plus 1-2 teaspoons butter).
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This was fantastic! I'm excited that I can make this at home. I uploaded and submitted a photo of what I used it for--I'm learning to temper chocolate and made this fondant and it makes about 1 and a 1/2 cups of filling. The filling in the picture is a teaspoon of vanilla extract with 2 teaspoons Cointreau. I used a wooden spoon in a buttered glass bowl and power stirred until it went from a transluscent color to a thick, opaque white. <br/><br/> I personally would stop as soon as it turns opaque as I kept churning it and the fondant was then a bit more stiff--it loosened a bit as I added liquid to the vanilla and Cointreau. The rest I used with some Bergamot oil and that fondant is a little bit more stiff, but still delicious. It is a learning process! Thanks again for sharing this fantastic recipe. I followed cookiefrostingrocks temperatures.
This was great! I used orange extract, although I used 2t. and that was the perfect amount. I then made them into bonbons by covering with ganache. This was a great recipe! I didn't have a thermometer, so I just tested with water for the soft ball stage. This worked perfectly. I just heated on a very low temp and checked to see if it was done often. Thank you for the recipe!