“This recipe is from www.sugarcraft.com posted by Michele D Foster. They have other chocolate fondant recipes on their site, so if this doesn't suit your fancy, head there! The color was a nice chocolate brown (imagine that!) and it looked great on my cake! I thought it was quite nice tasting as well. I used one 2 lb. bag of powdered sugar and it seemed to work well.”
READY IN:
15mins
YIELD:
1 9x13 sheet (depending on how you roll!)
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix cream and gelatin, allow to firm up (3-5 min.). Set on double boiler with simmering water. Add salt and allow gelatin to melt. Add corn syrup, butter, glycerin and vanilla. Cook over simmering water until butter is almost melted. Remove from heat and allow to cool to luke warm. In large mixer bowl place desired amount of cocoa and 2 lbs. of powdered sugar. Pour liquid through strainer into sugar and cocoa. Stir by hand until partially mixed. Attach to mixer using dough hook mix on low until sugar is combined. Add small amounts of powdered sugar (1 cup?) mixing until fondant wraps around hook. Place fondant on surface that is heavily dusted with powdered sugar. Knead until smooth. Have ready some plastic wrap painted with cooking oil. Wrap fondant in oiled.
  2. wrap, wrap again, then place in ziploc bag or other air tight container. Allow to rest overnight.
  3. If you want to make white chocolate fondant, chop up white chocolate and add with corn syrup. Always strain liquid.
  4. This fondant can be made any flavor, just leave out chocolate, add your flavor with the corn syrup and adjust pioneered sugar to get the proper consistency.

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