Alice's Fondant Filling for Chocolates

"Recipe handed down from my mother-in-law. There are many variations of flavor included at bottom of recipe."
Alice's Fondant Filling for Chocolates created by PKG178
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.
  • Variations:

  • 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).

Join The Conversation

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  1. Suzanne T.
    What makes the fondant go sugary?? Have made before but this time it was sugary. .... why??
  2. PKG178
    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.
  3. PKG178
    Alice's Fondant Filling for Chocolates Created by PKG178
  4. hannah234
    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!
  5. SweetsLady
    These were great! I made half a recipe just to try them out. I have some Lorann flavoring oils so I used a Bavarian Creme and then also fermvertase to make a creamier filling. They were just right! Thanks for the recipe, Julie!



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