Transfer white chocolate to a bowl and stir in syrup. Pastry. To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use. Immediately Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. This basic fondant recipe is really kitchen alchemy of the best sort—you start with sugar, water, and corn syrup, and end up with a white, pliable, sugar paste that can be used in a multitude of ways for cakes and other confections. Learn to make Fondant with this easy step by step tutorial by Edna De la Cruz from Design Me a Cake. Melt chocolate and water in the microwave and whisk until smooth. You must let the fondant rest overnight before using so the gelatin has time to set. Ingredients. This white chocolate fondant recipe is one step better than regular fondant. To add coloring and flavoring to fondant, dust your workstation with powdered sugar, and lightly press your fondant flat. At this point, your fondant can be used for melting and pouring. It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours. If the fondant has not already been colored and flavored, those elements can be added at this stage. When the syrup reaches exactly 140 degrees, turn the processor on and process for 2 to 3 minutes or until the fondant becomes a creamy white opaque mass. After 2 to 3 minutes, lightly touch the syrup with a fingertip. https://veenaazmanov.com/cake-decorators-white-chocolate-ganache-recipe Melt the butter and white chocolate over a double boiler. If it is difficult to pour the fondant from the saucepan, pour it into a measuring cup with a spout. 1 tablespoon unflavored gelatin Knead a small portion at a time if it's more manageable. Whisk the coloring into the warm gelatin mixture before adding it to the sugar. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure 8 pattern. Prepare a baking sheet by covering it with a sheet of aluminum foil. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. Serve fondant candies at room temperature, and store in an airtight container in a cool location. 322.2 g Get it as soon as Tue, Dec 15. Total Carbohydrate Reheat to use again. 4.4 out of 5 stars 3,268. This is a great fondant recipe that can be tinted with paste food color if desired. This recipe is so quick, easy, and tasty, there's no reason not to try it! 9 ounces Ghirardelli or another high quality brand of white chocolate, finely chopped 1 … You can dip many different types of fruit (strawberries, grapes, citrus segments, or apple slices) or large nuts—even fondant balls. Cut premade fondant into small pieces and place them in the top of a double boiler set over gently boiling water. Recipe … Boil without stirring until, when tried in cold water, a soft ball … Mix all the ingredients untill well blended. $7.70 $ 7. Arrives before Christmas. Cut premade fondant into small pieces and place them in the top of a double boiler set over gently boiling water. If you're using a mixer, set it on low speed so the icing doesn't become too aerated. Article from flickr.com. Follow this recipe and you will have THE BEST tasting rolled fondant ever!!! Food And Drink. Continually scrape the fondant into the center, draw a figure 8, then scrape it together again. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. I follow the recipe accurately, and it produces an excellent fondant that works well, rolls well, covers the cakes well, doesn’t’ tear, and creates a good surface that can be operated with smoothers once on the cake. Fondant Bow More information How to Make a Classic Black & White Fondant Bow - Showcase your fondant skills by learning how to make this Classic Black & White Fondant Bow. Recipe may be doubled or tripled. Cut several slits in the fondant, and pour the flavorings (such as extracts, melted and cooled chocolate, or fruit purées) and food coloring in the slits. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. https://meadowbrownbakery.com/easy-fondant-icing-recipe-for-beginners There are a few different kinds of fondant, which can get a little confusing if you're new to this ingredient, but this recipe is basic and versatile. Jan 20, 2012 - This Pin was discovered by Julie Tenlen. Using two forks, submerge the fruit, nuts, or fondant balls in the melted fondant and remove it, scraping the bottom against the lip of the pan to remove excess. Satin Ice White Fondant, Vanilla, 2 Pounds . Fondant can also be melted and poured to create soft centers and molded fondant candies. (If you're ready to try melting fondant for making candy, try the chocolate fondant nut clusters.). White chocolate can be solid or powdered, but it's preferable to have it solid. Pour in the white chocolate mixture then fold in the flour and salt. Every person that's tried it said that it's the best fondant they've ever eaten. I originally found this recipe for fondant that tastes like buttercream from a site called Cake Central. Find recipes for glossy white rollable fondant icing and get tips and ideas to help you create different flavours and colours. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Transfer white chocolate to a bowl and stir in syrup. 2-1/2 lbs sugar, 1/2 cup hot water, 1/4 teaspoon cream of tartar. That is traditional, classic fondant in a nutshell. Basic White Homemade Fondant Recipe. Knead the fondant into a … Beat the sugar, eggs & vanilla extract together until they are thick. White Fondant Eclairs & Rose Filling. Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking. At first, the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. Once you do, you'll never try another fondant again! Make your own fondant icing recipe and add white chocolate to make a delicious alternative. Deselect All. 70 $8.39 $8.39. Knead until the fondant is smooth, pliable and does not stick to your hands. I've used this on numerous cakes and have perfected the use as a fondant. The bonus is that if I have any left, it will keep for quite a time at room temperature, but if I know I won’t be using it for some time, it freezes well. This very popular recipe, a dark chocolate fondant with its famous flowing heart invented by Michel Bras, can also be prepared with white chocolate… create a surprise and serve it with an original and very easy to make coulis! Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. 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