Best 2 Fondant Candy Recipes
Fondant candy is a popular sweet treat made from sugar, corn syrup, and water. It is often flavored and colored to create a variety of different candy, such as chocolate, vanilla, and strawberry. Fondant can be eaten on its own or used as a filling or topping for cakes, cookies, and other desserts. If you are looking for a delicious and easy-to-make candy recipe, then you should definitely try making fondant. With just a few simple ingredients, you can create a variety of different fondant candies that are sure to please everyone.
Here are our top 2 tried and tested recipes!
COCONUT ALMOND FONDANT CANDY
These are so yummy!! If you like Almond Joys, you have to try them. They can be shaped into balls or larger "eggs" for Easter.
Provided by Marg CaymanDesigns
Categories Candy
Time 30m
Yield 200 candies
Number Of Ingredients 7
Steps:
- Mix butter and sugar.
- Add milk and vanilla.
- Mix in nuts and coconut.
- Shape into 1 inch balls and dip in melted chocolate chips.
FONDANT CANDY
An old-fashioned candy from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. From David S in Nashville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.
Provided by Molly53
Categories Candy
Time 1h50m
Yield 2 pounds
Number Of Ingredients 4
Steps:
- 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.
Tips:
- Use a heavy-bottomed saucepan: This will help to prevent the sugar from burning.
- Use a candy thermometer: This is essential for getting the sugar to the right temperature.
- Be patient: Making fondant takes time and patience. Don't rush the process.
- Don't overcook the sugar: If the sugar gets too hot, it will turn dark and bitter.
- Be careful when handling hot sugar: It can cause severe burns.
- Let the fondant cool completely before using it: This will help it to set properly.
- Store the fondant in an airtight container: This will help to prevent it from drying out.
Conclusion:
Fondant is a delicious and versatile candy that can be used to decorate cakes, cookies, and other desserts. It can also be used to make candies, such as truffles and bonbons. With a little patience and practice, you can make delicious fondant at home.
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