Buttercream Fondant for Chocolate Candies

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READY IN: 1hr 20mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
  • 2. Stir until sugar is all moistened.
  • 3. Place on high heat and stir to make sure everything is combined.
  • 4. Bring to a boil and DO NOT STIR after it begins to boil.
  • 5. Gently lower thermometer into boiling syrup.
  • 6. Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
  • 7. Continue to cook without stirring to 236°F.
  • 8. Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236°F.
  • 9. Let it cool a few minutes, make sure heat is no longer coming off.
  • 10. When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
  • 11. Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. Incorporate marshmallow cream at this time.
  • 12. When fondant starts to hold its shape, start kneading with your hands. It will become crumbly but keep working until it is smooth.
  • 13. Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge. It is best if kept for 1-2 weeks before flavoring.
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