Here are two fondant recipes. The first is the one that Dave Johnson shared at Sunday’s meeting and brought samples of. The second is one that I found on my computer from some time ago and I believe makes the kind of fondant that is actually used in cake decorating. Dave’s looks easier and a lot less work!! Both recipes require the use of a thermometer.
Fondant 1. (Dave’s recipe)
10 pounds sugar, 5 cups water, 1 tsp vinegar, 1 tsp ProHealth or HoneyBeeHealthy (bee nutrient)
Bring water to boil and slowly add sugar, stirring constantly. Bring to “soft ball” stage (240ºF or 115ºC). Remove from heat, cool to 190ºF (90ºC). Add vinegar and bee nutrient. Stir vigorously and quickly pour into molds, paper plates, aluminum trays, or onto a large pan or cookie sheet and cut into sections before it sets too hard. Sections can be wrapped in wax paper for storage. Mix should be fudge hard at room temperature. Place directly on top of the frames above the bee cluster, or over the hole of the inner cover. In a TBH you can try sliding it underneath the bee cluster.
Fondant 2. Multiply up for larger quantities required
2 cups granulated sugar, 1/2 cup water, 2 tbsp light corn syrup
Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.
- Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes.
- Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240˚F (115˚C).
- Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.
- Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.
- Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.
- Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.
- At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant.