Best Basic Fondant Recipes

BASIC FONDANT POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5.
• Peel the potatoes and pat dry with kitchen paper.
• Heat the oil and butter in a flameproof dish, add the potatoes and brown all over. This will take about 5 mins.
• Season well, add the thyme sprigs and stock, and bring to the boil. Transfer the dish to the oven, uncovered.
• Cook for 25-30 mins until the potatoes are tender.

BASIC FONDANT RECIPE - (4.5/5)

Steps:

• Butter the sides of of a 1 1/2 quart saucepan. Mix all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238 degrees). Pour onto platter or shiny cookie sheet with sides. DO NOT SCRAP SAUCEPAN. Cool mix until only slightly warm (30 minutes). With a spatula or wooden spoon, scrape fondant mix from the edge of platter toward the center. Gradually the fondant mixture will turn stiff and white. Knead until free of lumps. Wrap and place in covered container. Allow to ripen 24-48 hours. Ready to use for mints or cake decoration.

BASIC UNCOOKED VANILLA FONDANT

Steps:

• In medium bowl, mix powdered sugar, butter, cream and vanilla until well blended.Use immediately as filling for molded candies or shape into 3/4 -inch balls and let stand for 1 hour or until a crust forms before dipping Flavored Fondant: To 1/2 cup basic fondant, add 1/4 teaspoon additional extract of your choice and 2 drops food color.Chocolate Fondant: To 1/2 cup basic fondant, add 1 ounce melted unsweetened chocolate and 1 teaspoon whipping cream. Work in with a metal spatula or wooden spoon. Knead with hands if necessary.Note: The fondants can also be used plain as a filling for dates, or the balls can be immediately rolled in sugar and pressed into plastic molds. Store in airtight containers.

BASIC CREAM FONDANT RECIPE - (4.6/5)

Steps:

• ° Butter all sides of a deep pan. ° Cook the above with medium heat, stir occasionally, just to mix, be careful to not get on sides of pan, and don't scrape the sides of the pan! ° Cook to a rapid boil, cover with lid for 1 min. Uncover, boil to 220-225F on low heat ° Cook to 230F for fondant that will wrap fruit (this makes a firmer fondant). ° Add 1 Tbsp butter or spread butter onto marble surface. Slowly pour fondant onto marble and cool to 110F, or slightly cool to touch. DO NOT SCRAPE PAN. May leave in pan to cool (takes a long time) ° Stir/knead for about 5-10 min., or until creamy • Add flavoring and coloring and continue to knead until completely set up. ° Store in air-tight container in refrigerator until ready to dip. ° May add more butter towards the end of kneading to make it creamier. ° Use cornstarch if too sticky. ° Use a metal putty knife or bench scraper when kneading on a marble slab.