Basic Fondant
A classic and versatile fondant for crafting smooth, sweet creams and various candies.
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Instructions
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Lightly sprinkle a large baking sheet with water.
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Combine sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until sugar dissolves, then cover and boil for 2 to 3 minutes.
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Uncover and continue cooking without stirring until the syrup reaches 240 F (115 C).
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Pour the syrup onto the prepared baking sheet and let it cool for 2 to 3 minutes until warm to the touch.
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Using a dampened metal spatula, push the syrup into a pile, then use a dampened plastic spatula to cream it in a figure-8 pattern, continuously scraping it into the center.
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Continue creaming for 5 to 10 minutes until the fondant becomes stiff, crumbly, and opaque.
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Moisten hands and knead the stiff fondant into a smooth, lump-free ball.
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Use immediately, or ripen by storing it in an airtight container with plastic wrap directly on the surface for at least 12 hours at room temperature or in the refrigerator.