FONDANT
About 1 ½ pounds
Have ready a nonporous surface, such as a marble slab or a baking sheet placed on a wire rack and sprinkled with cold water. Combine in a large heavy saucepan:
- 3 cups granulated white sugar
- ½ cup water
- ⅓ cup light corn syrup
Bring to a boil over medium heat, stirring occasionally, until the sugar is dissolved. Brush down the sugar clinging to the sides of the pan with a pastry brush dipped in warm water. Cook, without stirring, to 243°F. Immediately pour the syrup onto the prepared surface. Do not scrape the bottom of the pan. Let the syrup cool to 110°F, 15 to 20 minutes.
Use a candy or bench scraper or a metal spatula to work the syrup by lifting and folding, always from the edges toward the center. Continue to mix until the syrup turns opaque and white and the mass becomes thickened but pliable, about 15 minutes. Alternatively, transfer the syrup to a stand mixer fitted with the paddle attachment and beat on low speed until the fondant becomes thick and opaque, 5 to 8 minutes.
At this stage, the fondant should resemble a stiff dough. Knead it well with your hands, dusting them with powdered sugar. Gather the fondant into a ball, then push it outward with the heel of your hand. Draw it back in with a candy or bench scraper and repeat the process until the surface is smooth and creamy looking. Use immediately, or tightly cover the ball with plastic wrap or place it in a zip-top plastic bag. You may let the fondant ripen in a cool place overnight; it gets better day by day. To keep the fondant for several weeks or months, store it in the refrigerator.
If you accidentally overcook the fondant, and it becomes too hard to knead, cook it again: Place it in the top of a double boiler over simmering water, add ⅔ cup hot water, and cook, stirring constantly, until it has thoroughly liquefied. Then pour it into a clean heavy saucepan and heat it to the boiling point again. Wash down the sides of the pan with a pastry brush dipped in warm water and cook the mixture, uncovered and without stirring, to 243°F. Let cool, stir, and knead as above.
To color fondant, have at hand:
- Powdered sugar
- Paste food coloring
Place the fondant on a work surface dusted with the sugar. Make several slashes in the fondant and use a toothpick to dot in a few drops of paste food coloring. One-eighth teaspoon will create vivid color in this recipe. Knead and fold the fondant to distribute the color evenly.
To flavor fondant, dust a work surface with powdered sugar as above, and have ready one of the following:
- 1 to 2 teaspoons flavoring extract, such as vanilla, almond, or peppermint, or rose or orange flower water
- 3 to 5 drops food-grade essential oil, such as peppermint, anise, orange, or bergamot
- 1 tablespoon Grand Marnier, kirsch, framboise, or other liqueur
- 2 teaspoons finely grated orange or lemon zest
- ½ cup shredded coconut
- 2 to 4 ounces semisweet, bittersweet, milk, or white chocolate, melted
- ⅓ cup smooth peanut, almond, or hazelnut butter
- ½ cup almonds or walnuts, toasted and finely chopped
- ⅓ cup finely chopped dried cherries, candied orange peel, or candied ginger
Work in the flavoring by kneading and folding the fondant. You may want to use a stand mixer fitted with a dough hook at first, then knead by hand.
To shape the fondant, be sure it is at room temperature. Dust the work surface generously with powdered sugar. You may find it easier to work with half of the fondant at one time. Form it into a long cylinder by rolling it under your palms, then cut into candy-size pieces, or mold it into shapes.
To use fondant as a coating or glaze, see About Fondant Icing.