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Alices Fondant Filling For Chocolates

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Ingredients

Adjust Servings:
2 cups sugar
1 cup cream
2 teaspoons light karo syrup or 2 teaspoons lily white syrup

Nutritional information

63.5
Calories
18 g
Calories From Fat
2 g
Total Fat
1.3 g
Saturated Fat
7.4 mg
Cholesterol
2.6 mg
Sodium
11.6 g
Carbs
0 g
Dietary Fiber
11.2 g
Sugars
0.1 g
Protein
18g
Serving Size

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Alices Fondant Filling For Chocolates

Features:
    Cuisine:

    What makes the fondant go sugary?? Have made before but this time it was sugary. .... why??

    • 100 min
    • Serves 36
    • Easy

    Ingredients

    Directions

    Share

    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

    1
    Done

    Combine Ingredients in Heavy Saucepan. Boil Until It Reaches a Soft Ball Stage. Pour Into Buttered Dish to Cool.

    2
    Done

    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.

    3
    Done

    Refrigerate to Cool Completely. Form Into Balls. Dip in Desired Chocolate.

    4
    Done

    Variations:

    5
    Done

    Peppermint (peppermint Extract to Taste).

    6
    Done

    Maple Walnut (maple Flavoring to Taste and Finely Chopped Walnuts).

    7
    Done

    Orange (orange Extract to Taste--a Few Drops to 1/2 Teaspoon).

    8
    Done

    Cherry (maraschino Cherries Drained and Quartered--Pat Dry).

    9
    Done

    Cherry-Almond (as Above but Add Almond Extract to Taste).

    10
    Done

    Almond (almond Extract With a Sliced Almond on Top of Finished Chocolate).

    11
    Done

    Coconut (fine Coconut Plus Vanilla).

    12
    Done

    Rum (rum Extract Plus 1-2 Teaspoons Butter).

    Avatar Of Emily Johnson

    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

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