QUICK FONDANT
About 1 ½ pounds; about seventy-five 1-inch balls
This uncooked version of fondant is very fast and foolproof, but not quite as creamy as the cooked variety. It can be colored or flavored in the same way, but it will not work for coating and glazing. Kids love to model this fondant (or Marzipan) into pumpkins, turkeys, Christmas trees, or other shapes. The texture is like that of clay—but it tastes a lot better!
Add to a large bowl:
- 1 stick (4 ounces) unsalted butter, softened
- ¾ teaspoon vanilla
- ¼ teaspoon salt
- (Any flavoring for Fondant, above)
Beat until smooth. Add very slowly and beat until very light:
- ⅔ cup sweetened condensed milk
Add cup by cup:
- 5 cups powdered sugar, sifted
Dust a work surface with:
- 1 cup powdered sugar, sifted
Turn the fondant out onto the work surface and work in the sugar. Shape it into 1-inch balls. Raisins, nuts, or bits of candied fruit may be used as centers, if desired. At this point, you may temper:
- 1 pound high-quality semisweet, bittersweet, milk, or white chocolate
Dip the fondant into the chocolate, allow any excess to drip off, and place on a parchment-lined baking sheet. Refrigerate for 15 minutes to set the chocolate.