Buttercream Fondant for Chocolate Candies

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“This is an excellent fondant filling to be dipped in dark, milk or white chocolate. The recipe was handed down by my grandparents. This is a base and can be flavored before dipping. You will need a large marble slab or something comparable, a candy thermometer and candy paddles or a large spatula. The cooking time is short, but the molding takes some time. Do not stop molding once you start because if the sugar crystalizes, it will ruin the batch.”
1hr 20mins
4 cups

Ingredients Nutrition


  1. 1. Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
  2. 2. Stir until sugar is all moistened.
  3. 3. Place on high heat and stir to make sure everything is combined.
  4. 4. Bring to a boil and DO NOT STIR after it begins to boil.
  5. 5. Gently lower thermometer into boiling syrup.
  6. 6. Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
  7. 7. Continue to cook without stirring to 236°F.
  8. 8. Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236°F.
  9. 9. Let it cool a few minutes, make sure heat is no longer coming off.
  10. 10. When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
  11. 11. Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. Incorporate marshmallow cream at this time.
  12. 12. When fondant starts to hold its shape, start kneading with your hands. It will become crumbly but keep working until it is smooth.
  13. 13. Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge. It is best if kept for 1-2 weeks before flavoring.

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