Cream Fondant

I love this recipe. It comes from a lady in my parent's ward, Ileen. The only trouble is that my husband does not love chocolates, so I eat WAY too many. Luckily, my daughter seems to have inherited my sweet tooth, so it looks like I'll have a little help devouring these. So, here it goes:

3 cups sugar
1 cup whipping cream

Stir together and let sit for a few minutes.

Add 2 1/2 Tbsp. white corn syrup

Cook over medium heat until the mixture boils. When it boils, put a lid on for a few minutes and then wash down the sides with a pastry brush and warm water. Cook to 226 (see note below) on candy thermometer. Pour out to cool on counter or a marble block. Slice 2 Tbsp. butter over the fondant while it is still hot.

Allow it to cool for a few minutes and then beat with a wooden spatula until creamy.
Here are a few pictures of the progression from syrupy to creamy.

At some point while you are beating it, you will probably think you ruined it because it doesn't seem like anything is happening...

...and then it will suddenly change and you will be SURE you ruined it because it is so dry suddenly.
You just need to pick it up and start rolling it into balls once it reaches this stage and it will be just fine. Try to find any chunks and squash them out.


Once it is creamy, you can separate it into smaller amounts and flavor them. My favorites are rum and butter and peppermint. I also leave some of it plain to wrap around cherries. Once you have flavored the fondant, roll them into balls or logs or disks or whatever shape you choose. I do some of each so that I know which is which once they are dipped in chocolate.



At this point, they are ready to be dipped. There are lots of methods for melting the chocolate and dipping. Ileen used a double broiler. I prefer the microwave (just melt it slowly and stir it often), my fingers, and forks. It is not a pretty process...I'm still perfecting that part of candy making!

Note: 226 degrees is for sea level...if you don't live at sea level, watch for when the mixture reaches a full boil, take note of the temperature, and subtract the difference of that number and 212 from 226. So, if it boils at 205, the difference is 7 and you subtract 7 from 226 and cook the syrup to 219.