you can. And below are recipes for two different kinds of
fondant, depending on what your needs are. The first one
is used for fillings for chocolate dipped creams. This is the kind used
to glaze petit four frais. It can be flavored and colored. Knead then
flavor and color as desired, roll out, cut and dip in chocolate or roll
and dip in garnishes or in chocolate. It contains two ingredients: sugar
and glucose, and requires one thing from you: elbow grease. You have
to put in some work for this but it is worth it. The next one is a recipe
for rolled fondant. This is the fondant that can be rolled over a large
work surface and placed over cakes and fruitcakes. It can be shaped
and can be colored. Experiment with the recipes below to see where they
2 c sugar
2/3 c water
1 T glucose (no substitutions)
a large slab of marble or a large, heavy, smooth surfaced baking sheet
with cold water.
Over medium heat,
stir very gently sugar, water and glucose in heavy saucepan until the
sugar has dissolved. Increase temperature and bring to boil. Cover pot
and boil for three minutes. Remove lid and place in candy thermometer.
Continue to boil until the temperature reaches 240°F, soft ball
stage. Remove from heat and immediately dip the bottom into cold water
to stop cooking. Pour this hot syrup onto the prepared marble and leave
to cool for a couple of minutes. Using a damp metal spatula or metal
scraper, lift the edges of the syrup and fold back into the center.
Keep doing this until the mixture turns glossy, and is pale yellow in
color. Then use a heavy wooden spoon to work the mixture in a continous
figure eight for about 5 to 10 mintues. Keep doing this action until
the mixture turns white, is crumbly and stirring with the spoon is extremely
difficult. Moisten hands and knead the fondant for about 5 to 10 minutes,
or until the mixture feels moist and is perfectly free of lumps. Use
the metal scraper to lift the fondant if it sticks to the surface. Form
the fondant into a ball and place in on a moistened plate. Cover with
damp cloth, and leave it in a cool place for 12 hours to ripen. Dust
your work surface with sifted powdered sugar, and place the fondant
on that. Press it out flat. If coloring, make slits in the fondant and
drop the coloring into those slits. Knead well and use as desired.
1 1/2 t plain gelatin
1/8 c water
4 c powdered sugar
1/4 c light corn syrup
1 1/2 t glycerine
Vegetable oil, for oiling hands and spatula
over water in small saucepan. Let sit for 5 minutes, then over low heat
stirring frequently, stir to dissolve gelatin. Cover saucepan to keep
warm. Place the sugar in a large bowl and make a well in the center.
Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved
gelatin into the well over the top and mix in with a lightly oiled rubber
spatula or wooden spoon. Mix until the dough is too stiff to stir. Because
the dough will be very sticky, oil hands with a small amount of oil.
Knead dough until of the sugar is incorporated. Transfer to a lightly
oiled surface and continue to knead until smooth and satiny. This will
be the texture of clay. If the fondant is too dry, add in a few drops
of water and if it is too dry, add in a bit of powdered sugar. Shape
the fondant into a ball, flatten slightly and wrap well in plastic wrap.
Let rest for 20 minutes before rolling and using.
first fondant recipe is from my files, written down from an unknown
Christopher. Saveur. "Fruitcake Weather: 'Tis the season
for a taste of memory, intimacy, and pure sensual pleasure."
Nov./Dec. issue, 1996. No. 15. P.124.