Food recipes
Almond Fondant Sticks
Almond Fondant Sticks
Ingredients:
Sugar
1/4 cup glucose
1/2 cup water
1/4 pound almond paste
1/4 pound premium chocolate
1 teaspoon vanilla extract
1/2 pound dipping chocolate
Directions:
1. Put the sugar, glucose and water over the heat and stir until the sugar is dissolved. Wash down the sides of the kettle as in making fondant. Boil to the soft ball stage, 238°F.
2. Add the almond paste, cut into small thin pieces, let boil up vigorously, then turn onto a damp marble.
3. When nearly cold, turn to a cream with a wooden spatula; this takes considerable time. Cover and let stand half an hour.
4. Add the premium chocolate, melted over hot water (it must be warm), and the vanilla, and knead in thoroughly.
5. Cut off a portion of the fondant and knead into a ball, then roll lightly under the fingers into a strip the size of a pencil. Form as many strips as desired, cut into 2-inch lengths and let stand to become firm.
6. Melt the dipping chocolate over hot water and coat the sticks, leaving the surface a little rough.
Variation:
For almond fondant balls, roll part of the almond fondant into small balls. Remelt the leftover dipping chocolate over hot water and coat the balls lightly, then drop each into chopped pistachios or chopped coconut and sprinkle more over the top with a spoon.
Ingredients:
Sugar
1/4 cup glucose
1/2 cup water
1/4 pound almond paste
1/4 pound premium chocolate
1 teaspoon vanilla extract
1/2 pound dipping chocolate
Directions:
1. Put the sugar, glucose and water over the heat and stir until the sugar is dissolved. Wash down the sides of the kettle as in making fondant. Boil to the soft ball stage, 238°F.
2. Add the almond paste, cut into small thin pieces, let boil up vigorously, then turn onto a damp marble.
3. When nearly cold, turn to a cream with a wooden spatula; this takes considerable time. Cover and let stand half an hour.
4. Add the premium chocolate, melted over hot water (it must be warm), and the vanilla, and knead in thoroughly.
5. Cut off a portion of the fondant and knead into a ball, then roll lightly under the fingers into a strip the size of a pencil. Form as many strips as desired, cut into 2-inch lengths and let stand to become firm.
6. Melt the dipping chocolate over hot water and coat the sticks, leaving the surface a little rough.
Variation:
For almond fondant balls, roll part of the almond fondant into small balls. Remelt the leftover dipping chocolate over hot water and coat the balls lightly, then drop each into chopped pistachios or chopped coconut and sprinkle more over the top with a spoon.
Printed from https://recipe.bluelayer.org/recipe/65359/almond-fondant-sticks