LARGE QUANTITY SMALL QUANTITY
10 pounds of white sugar 4 cups white sugar
5 cups whole milk 1 cup whole milk
2½ cups whipping cream ½ cup whipping cream
1/4 pound butter 2 tbsp. butter
1/2 cup white corn syrup 2 tbsp. white corn syrup
1/4 tsp. salt pinch of salt
Combine all ingredients in pan; place over heat and stir constantly until mixture begins to boil. Keep boiling rapidly until fondant reaches soft ball stage (230-232 deg. F.) Cool as rapidly as possible and beat.
The basic cream fondant is used for all flavors except brown sugar, Olympian creams, and pineapple.
VARIETY OF FLAVORINGS TO BE USED IN BASIC CREAM FONDANT
Vanilla – extract Almond - Almond extract
Buttered Rum – Rum extract, add soft Maple Walnut - Add maple extract
butter with extract and chopped walnuts
Cherry Almond - Almond extract and Chocolate - Vanilla extract and
well drained chopped cherries melted chocolate, walnuts
Orange - Add finely grated fresh Orange Chocolate - Add finely grated
orange rind orange rind and melted chocolate
Lemon - Add finely grated fresh Chocolate mint - Add OIL of peppermint
lemon rind and melted chocolate
Peppermint - Add OIL of peppermint Strawberry - Strawberry extract.
few drops at a time (very strong) When dipping strawberry fondant,
add chopped unsalted peanuts to
chocolate, mix thoroughly.