Food recipes
Buttercream Fondant for Chocolate Candies
Buttercream Fondant for Chocolate Candies Ingredients: sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d cream, whipped, cream topping, pressurized butter, without salt cream, whipped, crea...
Buttercream Fondant for Chocolate Candies
Ingredients:
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
butter, without salt
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
Directions:
1.
Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
2.
Stir until sugar is all moistened.
3.
Place on high heat and stir to make sure everything is combined.
4.
Bring to a boil and DO NOT STIR after it begins to boil.
5.
Gently lower thermometer into boiling syrup.
6.
Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
7.
Continue to cook without stirring to 236F.
8.
Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236F.
9.
Let it cool a few minutes, make sure heat is no longer coming off.
10.
When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
11.
Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat.
Incorporate marshmallow cream at this time.
12.
When fondant starts to hold its shape, start kneading with your hands.
It will become crumbly but keep working until it is smooth.
13.
Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge.
It is best if kept for 1-2 weeks before flavoring.
Ingredients:
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
butter, without salt
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
Directions:
1.
Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
2.
Stir until sugar is all moistened.
3.
Place on high heat and stir to make sure everything is combined.
4.
Bring to a boil and DO NOT STIR after it begins to boil.
5.
Gently lower thermometer into boiling syrup.
6.
Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
7.
Continue to cook without stirring to 236F.
8.
Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236F.
9.
Let it cool a few minutes, make sure heat is no longer coming off.
10.
When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
11.
Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat.
Incorporate marshmallow cream at this time.
12.
When fondant starts to hold its shape, start kneading with your hands.
It will become crumbly but keep working until it is smooth.
13.
Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge.
It is best if kept for 1-2 weeks before flavoring.