Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.howw do you make fondant?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(howw do you make fondant?),it will help you,my kids.
Answers:
2 cups sugar
1 cup water
2 tablespoons corn syrup
In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.
Other Answers:
Poured fondant (to decorate candy and cookies):
2 pounds sifted powdered sugar (8 cups)
2/3 cup water
3 tablespoons light corn syrup
2 teaspoons clear vanilla (You don't want the extract to color the fondant -- clear is available from cake decorating shops. Use almond extract if not available.)
Food color (optional)
1. In a saucepan, combine all the ingredients except food color, on low heat, warm the mixture until the sugar is dissolved and the mixture is smooth.
2. Add food color in very small amounts, one drop at a time. The color becomes dark very quickly.
3. Keep the icing warm, but use a thermometer to be sure it doesn’t go above 100 degrees F.
4. It shouldn’t be too thick, and you can thin with water.
Rolled fondant (for cakes and decorating):
Bring to a boil in a large, heavy-bottomed saucepan:
1 cup water
Remove the pan from the heat, add, and stir until dissolved:
3 cups sugar
Return the pan to the heat and bring to a boil. Sprinkle with:
1/4 teaspoon cream of tartar
This may make the syrup boil up, so be ready to stir with a long-handled wooden spoon. Brush down the sides of the pan with a pastry brush dipped in warm water. Place a warmed candy thermometer in the pan and boil, uncovered and without stirring, until it reaches 234 degrees F, the soft-ball stage for a soft fondant or 245 degrees F for a firmer fondant. Do not beat the fondant mixture in the saucepan as this will make it slightly granular.
Meanwhile, sprinkle a marble slab or a baking sheet (inverted over a rack) with cold water. Remove the pan from the heat and pour the syrup onto the wet surface, without scraping the bottom of the pan. Let the syrup cool for 5 to 10 minutes. (If on a baking sheet, the mixture will be thicker and may take up to 30 minutes longer to cool.) When you can place your hand over the fondant and feel no heat rising, test a corner by touching it with a fingertip. If it holds the indentation, it is ready to work.
Use a spatula, a candy scraper, or even a clean putty knife to work the syrup by lifting and folding, always from the edges to the center, then stir in a figure-8 pattern, pushing the fondant back out to the sides. When the mixture begins to turn white, dust your hands with powdered sugar, gather the mixture into a ball, then push it outward with the heel of your hand. Draw it back in with a candy scraper and repeat the process until the surface is smooth and creamy looking.
After kneading the fondant, shape it into a ball and cover it with a damp cloth or paper towel. Tightly cover the ball with plastic wrap or place it in a sealable plastic bag. Let the fondant ripen in a cool place overnight; it gets better day by day. If not using it for several days, replace the damp cloth or towel whenever it dries out. To keep the fondant for several weeks or months, store it in the refrigerator. When ready to use the fondant, dust a work surface with powdered sugar or cornstarch or a light smear of shortening.
To color fondant, place it on the work surface dusted with powdered sugar. Make several slashes in the mass and use a toothpick to dot in a few drops of food coloring paste. Knead and fold the mass to distribute the color evenly.
To flavor fondant, work in the flavoring the same way. Use one of the following:
1 to 2 teaspoons vanilla, almond extract, or rose or orange flower water
3 to 5 drops oil of peppermint or anise oil
1 tablespoon Grand Marnier, kirsch, framboise, or other liqueur
2 teaspoons grated orange or lemon zest
1/2 cup shredded sweetened dried coconut
2 to 4 ounces bittersweet, semisweet, milk, or white chocolate, melted
1/3 cup peanut or hazelnut butter
1/2 cup almonds or walnuts, toasted and chopped
1/3 cup finely chopped dried cherries, candied orange peel, or candied ginger
To shape fondant, make sure the mixture is at room temperature. Dust the work surface generously with:
Powdered sugar
You may find it easier to work with only half of the fondant at one time. Form it into a long cylinder by rolling it on the work surface, then cut into candy-size pieces or mold it into shapes. To use fondant as coating, heat it in the top of a double boiler set over barely simmering water. If it is too thick, add 1 tablespoon hot water at a time and stir until the proper consistency is reached. Be careful not to heat the fondant over 140 degrees or it will become too stiff.
Instructions
Boil two and one-half pounds of sugar and one-half teaspoon of cream of tartar with one and one-half cups of water until 242 F is registered on the candy thermometer.
A less delicate test is that of the soft ball when tried in cold water.
Cook in a kettle with a small surface and do not attempt to cook the syrup on a damp day.
Wrap a clean piece of cheesecloth around a wooden spoon, dip in hot water and wash down the sides of the candy kettle.
This prevents crystallizing and should be done often.
When cooked, pour gently into a large oiled platter.
Hold back the last quarter cup as it is apt to crystallize the whole.
Cool without disturbing until only lukewarm, then beat with two silver knives until creamy.
Pour into a stone jar, cover with waxed paper and a damp cloth and let it ripen forty-eight hours before using.
Fondant properly cared for will keep indefinitely.
Soft Ginger Chocolate Creams
Form fondant into tiny cones, tucking into each cone a bit of preserved ginger, well dried before using.
Dip the balls into melted chocolate, one at a time, and lay on paraffine paper in a cold place until hardened.
Buttercups
Boil one cup of water, two cups of granulated sugar and a teaspoon of lemon juice until it cracks in cold water.
Color a pale yellow with vegetable coloring and pour on an oiled platter to cool.
Mold a cup of fondant until creamy.
Roll out a portion of the yellow candy, making of it a long and narrow strip about an inch and a half wide.
On this lay a roll of the fondant as long as the candy and about half an inch in diameter.
Wrap the candy around it, stretch all with the hands until quite small and cut in half-inch length.
Any preferred flavoring can be used.
A particularly pleasing combination is formed by flavoring the candy with orange extract and the fondant with banana.
Related Recipes
Fondant: Candy Of Smooth Texture Recipe 2
Fondant: Candy Of Smooth Texture Recipe 1
French Nougat Recipe
Glacee Grapes (malaga Or Tokay), Cherries, Marshmallows, Etc. Recipe
Retrieved from "http://recipes.lovetoknow.com/wiki/Fondant_Recipe_1"
Source(s):
http://recipes.lovetoknow.com/wiki/Fondant_Recipe_1
dont know
Source(s):
says me
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.howw do you make fondant?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(howw do you make fondant?),it will help you,my kids.
Answers:
2 cups sugar
1 cup water
2 tablespoons corn syrup
In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.
Other Answers:
Poured fondant (to decorate candy and cookies):
2 pounds sifted powdered sugar (8 cups)
2/3 cup water
3 tablespoons light corn syrup
2 teaspoons clear vanilla (You don't want the extract to color the fondant -- clear is available from cake decorating shops. Use almond extract if not available.)
Food color (optional)
1. In a saucepan, combine all the ingredients except food color, on low heat, warm the mixture until the sugar is dissolved and the mixture is smooth.
2. Add food color in very small amounts, one drop at a time. The color becomes dark very quickly.
3. Keep the icing warm, but use a thermometer to be sure it doesn’t go above 100 degrees F.
4. It shouldn’t be too thick, and you can thin with water.
Rolled fondant (for cakes and decorating):
Bring to a boil in a large, heavy-bottomed saucepan:
1 cup water
Remove the pan from the heat, add, and stir until dissolved:
3 cups sugar
Return the pan to the heat and bring to a boil. Sprinkle with:
1/4 teaspoon cream of tartar
This may make the syrup boil up, so be ready to stir with a long-handled wooden spoon. Brush down the sides of the pan with a pastry brush dipped in warm water. Place a warmed candy thermometer in the pan and boil, uncovered and without stirring, until it reaches 234 degrees F, the soft-ball stage for a soft fondant or 245 degrees F for a firmer fondant. Do not beat the fondant mixture in the saucepan as this will make it slightly granular.
Meanwhile, sprinkle a marble slab or a baking sheet (inverted over a rack) with cold water. Remove the pan from the heat and pour the syrup onto the wet surface, without scraping the bottom of the pan. Let the syrup cool for 5 to 10 minutes. (If on a baking sheet, the mixture will be thicker and may take up to 30 minutes longer to cool.) When you can place your hand over the fondant and feel no heat rising, test a corner by touching it with a fingertip. If it holds the indentation, it is ready to work.
Use a spatula, a candy scraper, or even a clean putty knife to work the syrup by lifting and folding, always from the edges to the center, then stir in a figure-8 pattern, pushing the fondant back out to the sides. When the mixture begins to turn white, dust your hands with powdered sugar, gather the mixture into a ball, then push it outward with the heel of your hand. Draw it back in with a candy scraper and repeat the process until the surface is smooth and creamy looking.
After kneading the fondant, shape it into a ball and cover it with a damp cloth or paper towel. Tightly cover the ball with plastic wrap or place it in a sealable plastic bag. Let the fondant ripen in a cool place overnight; it gets better day by day. If not using it for several days, replace the damp cloth or towel whenever it dries out. To keep the fondant for several weeks or months, store it in the refrigerator. When ready to use the fondant, dust a work surface with powdered sugar or cornstarch or a light smear of shortening.
To color fondant, place it on the work surface dusted with powdered sugar. Make several slashes in the mass and use a toothpick to dot in a few drops of food coloring paste. Knead and fold the mass to distribute the color evenly.
To flavor fondant, work in the flavoring the same way. Use one of the following:
1 to 2 teaspoons vanilla, almond extract, or rose or orange flower water
3 to 5 drops oil of peppermint or anise oil
1 tablespoon Grand Marnier, kirsch, framboise, or other liqueur
2 teaspoons grated orange or lemon zest
1/2 cup shredded sweetened dried coconut
2 to 4 ounces bittersweet, semisweet, milk, or white chocolate, melted
1/3 cup peanut or hazelnut butter
1/2 cup almonds or walnuts, toasted and chopped
1/3 cup finely chopped dried cherries, candied orange peel, or candied ginger
To shape fondant, make sure the mixture is at room temperature. Dust the work surface generously with:
Powdered sugar
You may find it easier to work with only half of the fondant at one time. Form it into a long cylinder by rolling it on the work surface, then cut into candy-size pieces or mold it into shapes. To use fondant as coating, heat it in the top of a double boiler set over barely simmering water. If it is too thick, add 1 tablespoon hot water at a time and stir until the proper consistency is reached. Be careful not to heat the fondant over 140 degrees or it will become too stiff.
Instructions
Boil two and one-half pounds of sugar and one-half teaspoon of cream of tartar with one and one-half cups of water until 242 F is registered on the candy thermometer.
A less delicate test is that of the soft ball when tried in cold water.
Cook in a kettle with a small surface and do not attempt to cook the syrup on a damp day.
Wrap a clean piece of cheesecloth around a wooden spoon, dip in hot water and wash down the sides of the candy kettle.
This prevents crystallizing and should be done often.
When cooked, pour gently into a large oiled platter.
Hold back the last quarter cup as it is apt to crystallize the whole.
Cool without disturbing until only lukewarm, then beat with two silver knives until creamy.
Pour into a stone jar, cover with waxed paper and a damp cloth and let it ripen forty-eight hours before using.
Fondant properly cared for will keep indefinitely.
Soft Ginger Chocolate Creams
Form fondant into tiny cones, tucking into each cone a bit of preserved ginger, well dried before using.
Dip the balls into melted chocolate, one at a time, and lay on paraffine paper in a cold place until hardened.
Buttercups
Boil one cup of water, two cups of granulated sugar and a teaspoon of lemon juice until it cracks in cold water.
Color a pale yellow with vegetable coloring and pour on an oiled platter to cool.
Mold a cup of fondant until creamy.
Roll out a portion of the yellow candy, making of it a long and narrow strip about an inch and a half wide.
On this lay a roll of the fondant as long as the candy and about half an inch in diameter.
Wrap the candy around it, stretch all with the hands until quite small and cut in half-inch length.
Any preferred flavoring can be used.
A particularly pleasing combination is formed by flavoring the candy with orange extract and the fondant with banana.
Related Recipes
Fondant: Candy Of Smooth Texture Recipe 2
Fondant: Candy Of Smooth Texture Recipe 1
French Nougat Recipe
Glacee Grapes (malaga Or Tokay), Cherries, Marshmallows, Etc. Recipe
Retrieved from "http://recipes.lovetoknow.com/wiki/Fondant_Recipe_1"
Source(s):
http://recipes.lovetoknow.com/wiki/Fondant_Recipe_1
dont know
Source(s):
says me
correctness,It's Non-profit and only for informational purposes.
- looking for organic receipies?
- What is the recepi for onion rings?
- I have an engagement party coming up I need to recipes.?
- Looking for some tail?
- looking for resipe?
- want to know good easy to follow baking recipies?
- is it true you cant have cake and eat it too?
- what is the recipe for red lobster's shrimp scampi?
Related Question about Food and Health
- hows a good way to make brownies with our nuts?
- Ho?w to easily prepare delicious bagels?
- hubby and i are having a rare night alone need help to decide what to cook for d
- Hubby wants chicken legs for dinner oh and thighs , too.?
- Hulk like eat. No cook. How meet Julia Child? Teech Hulk cook?
- Human meat is supposed to be very tasty. Where can i get it?
- Hungry but Lazy? any ideas?
- hungry: cook or delivery for supper?