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Basic Cream Fondant – Half Size Batch
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Ingredients

2 cups sugar
¾ cup half-and-half
1 Tbsp corn syrup
1 Tbsp butter (divided)
Dash salt

Directions

Combine sugar, half-and-half, corn syrup, a dash of salt, and ½ tablespoon of the butter in a saucepan. Set over medium heat and stir constantly until mixture begins to boil. Keep boiling rapidly until the fondant reaches soft ball stage (approx. 240˚). Drop the remaining tablespoon of butter into the hot mixture, remove from heat, and pour immediately onto a cool stone surface.

Let the boiled mixture cool thoroughly until it no longer feels warm to the touch. Beat continuously with the Charmette fondant tool for several minutes. The mixture will become shiny and stiff, then it will become thinner and lose its gloss, and finally it will thicken again and take on a dough-like consistency.

Store fondant in an airtight container or flavor immediately and use for dipped chocolate centers.

Basic Cream Fondant – Full Size Batch
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Ingredients

4 cups sugar
1½ cup half-and-half
2 Tbsp corn syrup
2 Tbsp butter (divided)
Dash salt

Directions

Combine sugar, half-and-half, corn syrup, a dash of salt, and 1 tablespoon of the butter in a saucepan. Set over medium heat and stir constantly until mixture begins to boil. Keep boiling rapidly until the fondant reaches soft ball stage (approx. 240˚). Drop the remaining tablespoon of butter into the hot mixture, remove from heat, and pour immediately onto a cool stone surface.

Let the boiled mixture cool thoroughly until it no longer feels warm to the touch. Beat continuously with the Charmette fondant tool for several minutes. The mixture will become shiny and stiff, then it will become thinner and lose its gloss, and finally it will thicken again and take on a dough-like consistency.

Store fondant in an airtight container or flavor immediately and use for dipped chocolate centers.

Hazelnut Cream Chocolates
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Ingredients

¾ cup prepared basic cream fondant

4 drops creamy hazelnut flavoring oil

2 Tbsp chocolate hazelnut spread

Chocolate flakes (for decorating)

Directions

Step 1. Flavor the Fondant

Add hazelnut oil and chocolate hazelnut spread to the fondant mixture, and stir vigorously until fully incorporated.

Step 2. Dip the Chocolates

Place the dipping chocolate in a plastic microwave-safe bowl and microwave on 20% power, stirring after each minute, until approximately three-quarters of the chocolate has melted. Remove from the microwave and continue stirring until all of the chocolate has melted and chocolate feels nearly cool to the touch. Roll the flavored fondant into ¾-inch balls and dip in the melted chocolate. Garnish with chocolate flakes before the chocolate has set. Share and enjoy! Yields approximately 24 chocolates.

Peppermint Cream Chocolates
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Ingredients

¾ cup prepared basic cream fondant

8 drops peppermint flavoring oil

Green sanding sugar (for decorating)

Directions

Step 1. Flavor the Fondant

Add peppermint oil to the fondant mixture, and stir vigorously until fully incorporated.

Step 2. Dip the Chocolates

Place the dipping chocolate in a plastic microwave-safe bowl and microwave on 20% power, stirring after each minute, until approximately three-quarters of the chocolate has melted. Remove from the microwave and continue stirring until all of the chocolate has melted and chocolate feels nearly cool to the touch. Roll the flavored fondant into ¾-inch balls and dip in the melted chocolate. Garnish with sanding sugar before the chocolate has set. Share and enjoy! Yields approximately 24 chocolates.

Marshmallow S’More Chocolates
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Ingredients

¾ cups prepared basic cream fondant

4 drops marshmallow flavoring oil

1 heaping cup marshmallows, roasted until golden brown

Mini-marshmallows (for decorating)

Crushed graham cracker (for decorating)

Directions

Step 1. Flavor the Fondant

Add marshmallow flavoring oil and roasted marshmallows to the fondant mixture, and stir vigorously until fully incorporated.

Step 2. Dip the Chocolates

Place the dipping chocolate in a plastic microwave-safe bowl and microwave on 20% power, stirring after each minute, until approximately three-quarters of the chocolate has melted. Remove from the microwave and continue stirring until all of the chocolate has melted and chocolate feels nearly cool to the touch. Roll the flavored fondant into ¾-inch balls and dip in the melted chocolate. Garnish with mini-marshmallows and crushed graham cracker before the chocolate has set. Share and enjoy! Yields approximately 24 chocolates.