Rewarm, strain and save to be used again. Not all fondants are equal. A fondant can be the creamy center of a chocolate candy. It is the liquid that spurts out of a chocolate-covered cherry when you bite into it. And it is the rolled matte-finished covering on a wedding cake or other celebration cake. It all depends on how it is made, how it is treated after making it kneading, ripening, remelting and the application it is used for.
Basic Fondant Recipe : This recipe can be used as the creamy interiors of chocolate candies, as a poured fondant when remelted and as rolled fondant used to cover cakes.
Marshmallow Fondant Recipe : This fondant is made with mini marshmallows and can be used as you would regular fondant -- to cover cakes, form shapes, and make candy. Uncooked Fondant Recipe : That's right, this fondant requires no cooking. It's made in a mixing bowl and can be used for a variety of fondant candies and fillings. Chocolate Fondant Recipe: Here's another uncooked fondant that gets a boost from melted semisweet chocolate chips.
Classic Rolled Fondant Recipe : This traditional rolled fondant recipe is made with confectioners' sugar, glycerin, and unflavored gelatin. Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. I just had to re heat and again it worked well. Thank you I will be using this recipe again and again. Photo by Estherlita Suryoputro.
Photo by wendy. Photo by Seeker. Photo by molly. Quick Pour Fondant Icing I made it! Similar recipes Rolled Buttercream Icing. Fluffy White Icing. Cake Decorating Icing. Easy Coffee Icing. Soft Marshmallow Icing. Share this:. Jump to Recipe Print Recipe. Servings 20 servings. Prep time 10 minutes.
Cooking time 10 minutes. Ingredients g granulated sugar 75 g water. Directions Fill a large bowl about halfway through with cold water. The bowl should be wide enough to fit your pot as you will put it inside to stop the cooking process. In a small pot, pour the water first and then the sugar. Heat the mixture on medium heat until the sugar has dissolved, stirring occasionally. Try to avoid getting sugar on the sides of the pot. If you do, you can brush it down with a wet brush.
This will just take a few minutes. Using a hand mixer fitted with the dough hook, start mixing on low speed and then increase it to medium-high until a white paste forms.
The fondant should still feel slightly lukewarm to the touch when it is done. Once a paste forms, gather it into a ball and work it a little using a spatula before placing it on a clean kitchen counter. Using the heel of your hand, press the paste down away from you a few times.
Gather into a ball or shape into a disk and wrap tightly in parchment paper. Place it in a zip-lock bag with the date written and refrigerate it for at least 3 days it will mature before using it and up to a year. To glaze pastries: Gently heat the amount of fondant needed in a double boiler until it becomes fluid.
Gently stir using a rubber spatula not a whisk. Notes This recipe will make about g of poured fondant. Simply add them to the fondant when heating it, once it has slightly melted step If you wish to use glucose syrup, use 25 g and reduce the amount of sugar to g.
Add the glucose once the sugar has melted and the syrup is boiling step 3. The fondant made using glucose will be softer. You might find it slightly harder to handle in step 8 than if you were using just sugar and water. It is possible to use a stand mixer fitted with the paddle attachment although the quantity is a bit small.
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