Do's and Don'ts, Why's and Wherefore's of Fondant Making Recipe
Tried it? Rate this Recipe:
|
 This recipe for Do's and Don'ts, Why's and Wherefore's of Fondant Making is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Use Fondant recipe
|
|
Directions: |
Directions:1- Every particle of sugar should be melted before the syrup is allowed to boil. If this precaution is not taken and the sugar, being partly dissolved, is allowed to boil these crystals will not dissolve readily and will cause the syrup to grain.
2- The glucose or Cream of Tartar is used to prevent too rapid crystallization of the sugar and should be added after the sugar is dissolved.
3- Do not stir or move the pan after the mixture boils, or the syrup will become sugar.
4- Allow the syrup to "settle" before creaming the mass.
5- Add the desired coloring and flavoring to the lukewarm fondant at the beginning of the beating period if desiring one flavor and color for the entire batch; otherwise, add the coloring and flavoring extract to the fondant as it is used in various candies.
6- Allow the fondant to ripen for one hour before using it to make candies. |
|
Personal
Notes: |
Personal
Notes: This is from a recipe book given to my Mother (Darlene) from Grandma Bruderer.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
