Basic Cream Fondant

By Christie

Ingredients

• 4 cups sugar
• 1 1/2 cups cream
• 2 Tbsp. karo syrup
• 1 Tbsp. butter
• 1 Tbsp almond extract, or
• 2 tsp. coconut extract
• or mint, or orange extract, etc

Preparation

Step 1

° Butter all sides of a deep pan.
° Cook the above with medium heat, stir occasionally, just to mix, be careful to not get on sides of pan, and don't scrape the sides of the pan!
° Cook to a rapid boil, cover with lid for 1 min. Uncover, boil to 220-225F on low heat
° Cook to 230F for fondant that will wrap fruit (this makes a firmer fondant).
° Add 1 Tbsp butter or spread butter onto marble surface. Slowly pour fondant onto marble and cool to 110F, or slightly cool to touch. DO NOT SCRAPE PAN. May leave in pan to cool (takes a long time)
° Stir/knead for about 5-10 min., or until creamy
• Add flavoring and coloring and continue to knead until completely set up.
° Store in air-tight container in refrigerator until ready to dip.
° May add more butter towards the end of kneading to make it creamier.
° Use cornstarch if too sticky.
° Use a metal putty knife or bench scraper when kneading on a marble slab.