Submitted by Deloris Gehmlich from Candymaking by Ruth. A. Kendrick and pauline H. Atkinson
Ingredients:
1 c. whipping cream
1/2 c. milk
1/3 c. light corn syrup
4 c. sugar
1/4 t. salt
1/2 c. Mazetta (or marshmallow cream)
Flavoring and/or nuts
Directions:
1. Set aside a 9-by-13 in. ungreased baking pan. In a heavy 4-quart saucepan, combine cream, milk, corn syrup, sugar, and salt. Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. If any sugar crystals are present, wash down sides of pan with a wet pastry brush.
2. Clip on candy thermometer. Cook syrup to 234 degrees F. or soft-ball stage. Remove from heat and, without stirring or scraping, pout into baking pan. Without excess movement, place in refrigerator or other cool area.
3. When bottom of pan no longer feels warm, begin stirring fondant with a wooden spoon. You don't have to stir rapidly, just keep the mass moving. If desired, after 15 minutes of stirring add 1/2 c. mazetta or marshmallow cream. If you intend to flavor the entire batch one flavor, you can add it any time after the mazetta is added. Stir until fondant becomes very thick and loses its gloss. At this point it has set up.
4. If it is too stiff to handle, break off small pieces and work them in your hands like modeling clay. This should cause it to soften. You could also wrap fondant in plastic wrap and cover it with a warm damp tea towel for 15 minutes. If it doesn't soften, it may be overcooked. Follow directions for recooking.
5. If you have stirred the fondant for more than 1 hour and it hasn't set up, try letting it rest for a few minutes without stirring. This will sometimes cause the fondant to begin the desired crystallization process. If resting doesn't work, it may be undercooked. Follow directions for recooking.
Cream Fondant Flavor Variations
Each is enough to flavor an entire batch. If you are flavoring one batch many flavors, reduce accordingly.
Vanilla or vanilla nut: 1 T. vanilla and 1 c. chopped pecans or walnuts.
Black walnut: 1 T. vanilla, 1/4 t. black walnut extract, and 1 c. walnuts.
Cherry creams: 2 t. almond extract and 1 t. rum extract.
Cherry nut: 2 t. almond extract, 1 t. run extract, 1/2 c. chopped candied cherries, and 1 c. chopped pecans, walnuts, or almonds.
Mint creams: 1/2 t. oil of peppermint or 2 t. peppermint extract.
Lemon creams: 1 T. lemon extract, small amount yellow coloring, and 1/4 t. citric acid.
Orange creams: 1 T. orange extract, small amount of orang coloring, and 1/4 t. citric acid.
Raspberry or Strawberry creams: 2 T. raspberry or strawberry extract, 1/4 t. lemon extract, small amount pink or red coloring, and 1/4 t. citric acid.
Ingredients:
1 c. whipping cream
1/2 c. milk
1/3 c. light corn syrup
4 c. sugar
1/4 t. salt
1/2 c. Mazetta (or marshmallow cream)
Flavoring and/or nuts
Directions:
1. Set aside a 9-by-13 in. ungreased baking pan. In a heavy 4-quart saucepan, combine cream, milk, corn syrup, sugar, and salt. Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. If any sugar crystals are present, wash down sides of pan with a wet pastry brush.
2. Clip on candy thermometer. Cook syrup to 234 degrees F. or soft-ball stage. Remove from heat and, without stirring or scraping, pout into baking pan. Without excess movement, place in refrigerator or other cool area.
3. When bottom of pan no longer feels warm, begin stirring fondant with a wooden spoon. You don't have to stir rapidly, just keep the mass moving. If desired, after 15 minutes of stirring add 1/2 c. mazetta or marshmallow cream. If you intend to flavor the entire batch one flavor, you can add it any time after the mazetta is added. Stir until fondant becomes very thick and loses its gloss. At this point it has set up.
4. If it is too stiff to handle, break off small pieces and work them in your hands like modeling clay. This should cause it to soften. You could also wrap fondant in plastic wrap and cover it with a warm damp tea towel for 15 minutes. If it doesn't soften, it may be overcooked. Follow directions for recooking.
5. If you have stirred the fondant for more than 1 hour and it hasn't set up, try letting it rest for a few minutes without stirring. This will sometimes cause the fondant to begin the desired crystallization process. If resting doesn't work, it may be undercooked. Follow directions for recooking.
Cream Fondant Flavor Variations
Each is enough to flavor an entire batch. If you are flavoring one batch many flavors, reduce accordingly.
Vanilla or vanilla nut: 1 T. vanilla and 1 c. chopped pecans or walnuts.
Black walnut: 1 T. vanilla, 1/4 t. black walnut extract, and 1 c. walnuts.
Cherry creams: 2 t. almond extract and 1 t. rum extract.
Cherry nut: 2 t. almond extract, 1 t. run extract, 1/2 c. chopped candied cherries, and 1 c. chopped pecans, walnuts, or almonds.
Mint creams: 1/2 t. oil of peppermint or 2 t. peppermint extract.
Lemon creams: 1 T. lemon extract, small amount yellow coloring, and 1/4 t. citric acid.
Orange creams: 1 T. orange extract, small amount of orang coloring, and 1/4 t. citric acid.
Raspberry or Strawberry creams: 2 T. raspberry or strawberry extract, 1/4 t. lemon extract, small amount pink or red coloring, and 1/4 t. citric acid.
No comments:
Post a Comment