Christmas for One: #4 Making Fondant

In my search for happiness in the Christmas season, I have turned to the past, thinking of making candy.  Many seasons past when I brought in sugar, cream, butter, and then found happiness either dipping fondant or making other specialty candy.  I used heritage recipes from the Relief Society Stake Cookbook, 1975.  I am going to offer some of them again here, starting with how to make fondant. 

I am hoping that no one will try these.  It is just the read-along that is fun.

Making Fondant

(originally published by Stake Relief Society 1974)

Making Fondant

Combine sugar, liquid, butter, syrup and salt in saucepan, place over heat and stir constantly until mixture begins to boil. Removed spoon and keep boiling rapidly until fondant reaches soft ball stage (230degrees to 232 degrees F.). This temperature varies with altitudes and thermometers. Check the accuracy of your thermometer in boiling water and note the boiling point, at sea level this should read 212° F. If your thermometer registers 214° in boiling water cook your fondant two degrees higher. If you do not have a thermometer, check by dropping small amount of fondant from spoon intro cold water. Fondant should be just firm enough to pick up in fingers.  The degree determines how stiff you want your fondant – with flavorings like chopped cherries, grated orange or lemon rind, the fondant is cooked to a higher degree. 

The moisture and oils in the flavourings tend to soften the fondant. When desired temperature is reached remove from heat and cool as rapidly as possible by pouring onto a marble slab, cooking plate or flat pan. Fondant may be cooled in the pan it is cooked in by placing pan in cold water; in winter it can be set out in the snow. Do not disturb while cooling,

Much care must be taken in the preparation of the fondant. As you work in preparing the fondant you work out your own preference as to how to do it. Some precautions to take are:

1. Butter saucepan on sides and bottom before putting sugar in. It keeps the fondant from scorching and the sugar from adhering to the sides of pan.

2. Stir constantly and be sure sugar is dissolved before mixture starts to boil.

3. Keep a pastry brush handy and wash down sides of pan to make sure there are no sugar granules clinging to sides or put a lid on pan for two or three minutes so that the steam will dissolve any sugar crystals.

whipping cream, any brand will do

Only fondant that is smooth as satin should be dipped. If there are any sugar crystals in it when you chew it or fondant has a rough texture it should be cooked over. This can be done by adding milk to fondant and melting over low heat until fondant has dissolved. Continue stirring until it boils, exactly like you did the first time. If there are crystals that will not dissolve pour it through a strainer. The fondant will be darker but have a delicious flavour, making it good for hand rolls.

Be sure the fondant is absolutely cool, but not cold before beating. If it is beaten while warm, sugar crystals will form and fondant will not be smooth. The sooner it can be beaten after it is cool, the easier it is to beat. Fondant can be beat on a platter or a Pyrex cake pan or on an arborite surface or on a marble table top. Wooden spoons or wooden paddles are used to beat fondant. Beat using clean regular strokes from side to side, confining it to a small of an area as possible so as to keep every bit of the fondant mixed. This is another one of the sugaring dangers. Beat fondant continuously until it loses its gloss and becomes thinner. Continue beating until fondant thickens again.

Fondant may set very stiff (according to the temperature it was cooked to). If so, cover with saran wrap, trucking edges tightly around fondant and let stand for about ten minutes. The fondant will soften and become workable. 

Now test for texture. If smooth, separate into desired number of flavours. Flavour each according to taste, bearing in mind that it will take the same amount of chocolate of cover the fondant as it weighs. The chocolate has a tendency to kill the flavor, so the flavouring of the fondant has to be much stronger than you ultimately want. If the fondant is too stiff, it can be worked by kneading with the hands the same as you knead bread. After flavouring is well mixed in each portion, place in separate bowls (do not use plastic), with finger tips, spread a thin film of butter over the top of the fondant, cover tightly with saran wrap, and refrigerate until ready to dip. Fondant should be at room temperature when dipped.

(coming next ... Recipes for Fondand, Preparation of Chocolate for Dipping Fondant and more)

Arta