Cream fondant is the deliciously decadent center found in some of my very favorite candies. It’s sweet and creamy, and it melts in your mouth in the smoothest way possible. I got this recipe from my lovely Aunt Marilyn, who has been making the best candies for as long as I can remember.
Easy Step-By-Step Instructions for Making Cream Fondant
Pour 2 cups heavy cream into a heavy saucepan, and swirl up to coat the sides.Add 4 cups sugar, ¼ cup butter, ½ teaspoon cream of tartar, and ¼ teaspoon salt,
and stirring constantly, …… bring to a boil over medium-high heat. Then stir in 2 tablespoons light corn syrup. Then wash down sides of pan. You can do this with a pastry brush or a clean rag dipped in hot water. Get a clean spoon (or wash the one you’ve been using).Cook, stirring occasionally until it reaches 240 °F.Remove from heat, and pour directly onto marble slab (do NOT scrape the sides of the pan). Allow it to cool enough to touch and handle comfortably (it won’t take long on a cold slab), and …… add 1 teaspoon vanilla extract.Now beat and knead with a bench knife, wooden spoon, and your hands as follows:Use the bench knife or wooden spoon to fold over the edges, and then use the heal of your hand to flatten it back down. Repeat this process over and over. Eventually, it will get stickier than it was before. At this point, stir it with the bench knife until the texture turns from sticky and stretchy to fudge. It happens suddenly. The entire process (from pouring onto slab until it’s changed) could take anywhere from 5 minutes to 45 minutes. Be patient, and don’t stop working the candy until it’s done.As soon as it becomes a lump of fudge, shape it as desired. If it suddenly crumbles, don’t despair. Just keep working it like clay, with your hands, and it will come back together. It’s delicious dipped in chocolate, rolled in caramel, or mixed with nuts or dried fruit. You could even mix in some peppermint oil or other extracts.If you’re not using it immediately, wrap tightly in plastic, and store in the fridge for 2 weeks or the freezer for up to 3 months.ENJOY!
Pour cream into a heavy saucepan, and swirl up all sides. Add sugar, butter, cream of tartar, and salt, and stirring constantly, bring to a boil over medium-high heat. Stir in corn syrup. Then wash down sides of pan and the spoon.
Cook, stirring occasionally until it reaches 240 °F., and stir in vanilla.
Remove from heat, and pour directly onto marble slab (do NOT scrape the sides of the pan). Allow to cool enough to touch and handle, and add vanilla. Beat and knead with a bench knife, wooden spoon, or your hands until it loses its shine, and becomes the texture of smooth fudge. Form into desired shapes, and wrap tightly with plastic.
Notes
May be stored in refrigerator for up to 2 weeks or the freezer for 3 months.
