Christmas for One #5 Cream Fondant Recipes

Basic Cream Fondant

Small Quantity

4 cups white sugar
1 cup milk
½ cup whipping cream
2 Tbls. White corn syrup
2 Tbls. Butter
Pinch of salt


Large Quantity

10 pounds white sugar
4 cups whole milk
2 cups whipping cream
¼ pound butter (1/2 cup)
½ cup white syrup
¼ tsp salt

Catie beating chocolate fondant, March 7, 2011

Combine all ingredients in large pan, place over heat and stir constantly until mixture begins to boil. Keep boiling rapidly until fondant reaches desired temperature, soft ball stage (230 ° - 232 F°). If a firm fondant is required, cook two or three degrees higher. Cool as rapidly as possible and beat.

The basic cream fondant is used for all flavours except brown sugar, Olympian cream and pineapple.

When making fondant, the amount of cream, milk and butter can vary to make as rich as a fondant as you prefer. We use the above proportions. You may use more milk and less cream, but increase the butter, or use more cream and less butter. When whipping cream is not available use table cream (10% b.f.) using half cream and half milk.

Ten pounds of sugar when dipped makes twenty pounds of chocolates.

Picture taken from The Candy Start
... a demo of beating on a counter with a wooden spoon ...

Here are some other uses for the fondant:

- stuffing for dried fruit
- melt and pour into molds
- a coating for dipped confections

To ‘ripe’ the fondant, let it rest for 12 hours. 

The fondant becomes softer and more pliant. Fondant will dry out if it has a prolonged exposure to air. 

The fondant keeps indefinitely in an air-tight container in the fridge.

For a more detailed explanation of how to make the fondant,  please see Making Fondant.

Arta