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Cream Fondant
At a Glance
- Prep
- 20 minutes
- Cook
- 5 minutes
- Yield
- about 1 pound fondant, 16 small servings
Categories
- Dessert
Cuisine
- American
Difficulty
- Medium
Dietary
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Time-tested cream fondant recipe: a smooth, sweet confection perfect for coating candies, decorating cakes, and adding elegance to desserts.
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Ingredients
- 2 cups of granulated sugar
- 1/8 teaspoon of salt
- 1 tablespoon of white syrup
- 1 cup of evaporated milk
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Instructions
Mix Mix all ingredients thoroughly.
Boil In a saucepan, slowly bring to a boil until it reaches 238°F (115°C)
Cool.
Beat Beat with a wooden spoon until creamy.
Knead Knead until smooth and plastic.
Set Set in refrigerator in a covered glass container.
Keep Cooking
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Notes
This recipe says to put in a glass jar and set in the refrigerator - however that could result in a bit of a disaster. I recommend placing in a bowl, covering with wax or parchment paper to set at room temperature for 24 hours. Also, fondant should be made on a clear day as humidity can affect the sugar boiling. For more info, here are some CANDY MAKING TIPS
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