Ingredients
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2
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1
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2
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Directions
Alice’s Fondant Filling for Chocolates, Recipe handed down from my mother-in-law There are many variations of flavor included at bottom of recipe , What makes the fondant go sugary?? Have made before but this time it was sugary why??, This was fantastic! I’m excited that I can make this at home I uploaded and submitted a photo of what used it for–I’m learning to temper chocolate and made this fondant and it makes about 1 and a 1/2 cups of filling The filling in the picture is a teaspoon of vanilla extract with 2 teaspoons Cointreau used a wooden spoon in a buttered glass bowl and power stirred until it went from a transluscent color to a thick, opaque white I personally would stop as soon as it turns opaque as I kept churning it and the fondant was then a bit more stiff–it loosened a bit as I added liquid to the vanilla and Cointreau The rest used with some Bergamot oil and that fondant is a little bit more stiff, but still delicious It is a learning process! Thanks again for sharing this fantastic recipe I followed cookiefrostingrocks temperatures
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Steps
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1
Done
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Combine Ingredients in Heavy Saucepan. Boil Until It Reaches a Soft Ball Stage. Pour Into Buttered Dish to Cool. |
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2
Done
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After Mixture Is Cooled, Pour on Clean Surface and Beat With Wooden Paddles Until Light and Airy. Just as Mixture "turns" Mix in Flavoring Until Thoroughly Blended Inches. |
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3
Done
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Refrigerate to Cool Completely. Form Into Balls. Dip in Desired Chocolate. |
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4
Done
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Variations: |
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5
Done
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Peppermint (peppermint Extract to Taste). |
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6
Done
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Maple Walnut (maple Flavoring to Taste and Finely Chopped Walnuts). |
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7
Done
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Orange (orange Extract to Taste--a Few Drops to 1/2 Teaspoon). |
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8
Done
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Cherry (maraschino Cherries Drained and Quartered--Pat Dry). |
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9
Done
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Cherry-Almond (as Above but Add Almond Extract to Taste). |
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10
Done
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Almond (almond Extract With a Sliced Almond on Top of Finished Chocolate). |
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11
Done
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Coconut (fine Coconut Plus Vanilla). |
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12
Done
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Rum (rum Extract Plus 1-2 Teaspoons Butter). |
