Fondant is one of the building blocks of confectionery, but cooked fondant is one fussy dish. Thankfully, there is an uncooked faux fondant that works very well for most candymaking applications.
The beauty of fondant in general is that it can be colored and flavored with extracts or essential oils, dipped in chocolate or another coating. It can be rolled and shaped with cookie cutters and then decorated with dragees, red hots or other things. It can be left plain and used to stuff dates. It can be flavored with almond extract, sculpted into 3-D shapes and used as a substitute for marzipan for decorating cakes. This recipe is incredibly versatile and the fondant can be stored in the refrigerator in an airtight container for several months, so the large quantity this recipe makes can be used throughout the year for any number of food crafting projects.
1 c. butter, softened or
1 c. hydrogenated vegetable shortening at room temperature
1/2 c. white corn syrup
8 c. sifted confectioners sugar
Using a stand mixer, cream butter or shortening together with corn syrup. Slowly mix in confectioners sugar, 1 cup at a time, until mixture resembles modeling clay. If the mixture becomes too thick to beat, remove the fondant to a silicone mat and knead in the remaining confectioners sugar.
- To use as a center for dipped chocolates, divide fondant into smaller portions. Mix in 1/2 to 1 tsp. of a preferred flavoring into each portion. Shape centers by scooping fondant by tablespoonsful and rolling into balls. Melt coating in microwave, then use a toothpick or small fork to dip centers into chocolate. Place on waxed paper lined baking sheet to harden. Flavors that are very good to use for this are spearmint, orange and maple.
- Use plain vanilla fondant to stuff dates. Use the largest, most pliable dates you can find and open each by prying gently with the sharp end of a knife. Fill dates with a small fondant rope; top with a walnut half or whole almond if desired.
- Color fondant using paste or gel colors; liquid coloring may soften the fondant and make it difficult to work with.