Water Fondant Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Sugar,
Dash of salt,
2 tbsp: Corn syrup,
3/4 cup: Boiling water,
1/2 tsp: Vanilla,
Directions:
Use this in recipes calling for prepared fondant and in chocolate-
covered cherry recipes using prepared fondant. Also good to flavor
and color many ways. Pure white when finished. In a saucepan, combine
all ingredients except vanilla. Mix well; cover and cook 3 minutes,
then remove lid. Continue cooking without stirring to 240 degrees F.
Pour fondant at once on a cold surface. Cool to lukewarm (about 110
degrees F.). Work with spatula until white and creamy. Knead with
hands until smooth; add vanilla. Knead until well blended. Let stand,
uncovered, until cold, then wrap in waxed paper and store in a
tightly covered jar in refrigerator or other cool place to ripen for
at least 24 hours before using. Fondant may be kept for several
weeks. Makes about 50 centers.
Source from luhu.jp
covered cherry recipes using prepared fondant. Also good to flavor
and color many ways. Pure white when finished. In a saucepan, combine
all ingredients except vanilla. Mix well; cover and cook 3 minutes,
then remove lid. Continue cooking without stirring to 240 degrees F.
Pour fondant at once on a cold surface. Cool to lukewarm (about 110
degrees F.). Work with spatula until white and creamy. Knead with
hands until smooth; add vanilla. Knead until well blended. Let stand,
uncovered, until cold, then wrap in waxed paper and store in a
tightly covered jar in refrigerator or other cool place to ripen for
at least 24 hours before using. Fondant may be kept for several
weeks. Makes about 50 centers.
Source from luhu.jp