Fondant Candy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
YIELD: 2 pounds
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.
  • Remove from heat to stop boiling; brush down sugar crystals with a dampened pastry brush (this is the important first step to prevent candy from being hard, grainy or sugary).
  • Pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110F) without disturbing.
  • It will take about an hour at room temperature for fondant to cool sufficiently.
  • Beat hard until fondant loses it's transparency and becomes white and opaque.
  • Stop beating and knead with the hands until there are no lumps.
  • When fondant is smooth, place in a tightly covered jar and it will keep for a long time.
  • Fondant becomes more creamy as it stands, if covered tightly. If not covered, it dries out.
  • Let stand at least 24 hours before using, for best flavor.
Advertisement