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“I was looking for a white chocolate fondant for my wedding cake and found this Candy Clay recipe which works great for a fondant http://www.baking911.com/recipes/cakes/candyclay.htm. I've used this on numerous cakes and have perfected the use as a fondant. Every person that's tried it said that it's the best fondant they've ever eaten. You can substitute dark chocolate for the white chocolate, and it tastes exactly like tootsie rolls. I used this for molding a monkey topper for a wedding cake. This recipe is so quick, easy, and tasty, there's no reason not to try it! Once you do, you'll never try another fondant again!”
READY IN:
15mins
YIELD:
1 cover for 8 inch 2-layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt white chocolate in a double boiler.
  2. Transfer white chocolate to a bowl and stir in syrup.
  3. It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours.
  4. After 24 hrs, it will be hard, but knead until smooth. You can put it briefly in the microwave to make it easier to get out of the bowl. Sometimes lumps have formed, but if you keep kneading you can get these out. Knead a small portion at a time if it's more manageable. If it gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily.
  5. 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.
  6. To Tint: Add Wilton gel color to fondant and knead in color until well blended.
  7. 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.
  8. Note: Preparation time does not include the 24 hour hold.

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