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4-1/2 cups white sugar 1/4 cup white corn syrup | 4-1/2 cups white sugar 1/4 cup white corn syrup | ||
3/4 cup milk 1/2 cup hot water | |||
3/4 cup cream 4 tbsp. butter | |||
Vanilla few grains of salt | |||
<u>METHOD</u>: In heavy saucepan or frying pan melt 1/2 cup sugar; let brown, add hot water and let simmer until a caramel syrup is formed. While syrup is simmering, mix remaining 4 cups sugar, salt, corn syrup, milk, cream, and butter. Heat, stirring constantly until mixture is just ready to boil. Add hot caramelized sugar and continue stirring until it boils. Remove spoon and boil rapidly until it reaches soft ball stage (230-232 deg. F). Remove from heat and cool. This fondant may take a little longer to beat than the [[Basic Cream Centers|basic cream recipe]]. | |||
<u>METHOD</u>: In heavy saucepan or frying pan melt 1/2 cup sugar; let brown, add hot water and let simmer until a caramel syrup is formed. While syrup is simmering, mix remaining 4 cups sugar, salt, corn syrup, milk, cream, and butter. Heat, stirring constantly until mixture is just ready to boil. Add hot caramelized sugar and continue stirring until it boils. Remove spoon and boil rapidly until it reaches soft ball stage (230-232 deg. F). Remove from heat and cool. This fondant may take a little longer to beat than the basic cream recipe. | |||
Vanilla, Brown Sugar, and Olympian Cream centers may be dipped plain with a nut on top, or dipped in chocolate and then rolled in chopped nuts or toasted coconut. | Vanilla, Brown Sugar, and Olympian Cream centers may be dipped plain with a nut on top, or dipped in chocolate and then rolled in chopped nuts or toasted coconut. | ||
</poem> | |||
Latest revision as of 21:25, 19 December 2021
4-1/2 cups white sugar 1/4 cup white corn syrup
3/4 cup milk 1/2 cup hot water
3/4 cup cream 4 tbsp. butter
Vanilla few grains of salt
METHOD: In heavy saucepan or frying pan melt 1/2 cup sugar; let brown, add hot water and let simmer until a caramel syrup is formed. While syrup is simmering, mix remaining 4 cups sugar, salt, corn syrup, milk, cream, and butter. Heat, stirring constantly until mixture is just ready to boil. Add hot caramelized sugar and continue stirring until it boils. Remove spoon and boil rapidly until it reaches soft ball stage (230-232 deg. F). Remove from heat and cool. This fondant may take a little longer to beat than the basic cream recipe.
Vanilla, Brown Sugar, and Olympian Cream centers may be dipped plain with a nut on top, or dipped in chocolate and then rolled in chopped nuts or toasted coconut.