Fleur de sel and fondant rings

Fleur de sel and fondant rings

By
From
Atelier Confectionery
Makes
20 pieces
Prep
20 mins
Cooking time
40 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
1 batch Fleur de sel caramels, mixture only
icing sugar, plus extra for dusting
250g Cooked method cream fondant

Method

  1. Line a 30 × 21 cm rectangular baking tray with baking paper.
  2. Once the fleur de sel caramel has been made, pour the mixture onto the prepared baking tray and leave to set for 10–15 minutes, making sure that it is still pliable when rolling.
  3. Lightly dust the work surface with icing sugar and roll the fondant out into a rectangle, a similar size to the caramel, then roll out to a thickness of about 5 mm.
  4. Remove the set caramel and place onto a piece of baking paper. Place the piece of rolled-out fondant onto the caramel and press gently to sandwich. Roll up the caramel fondant in baking paper as if making a Swiss roll. Ensure that it is tightly rolled. The caramel fondant should still be pliable and easy to roll. If the caramel is hardening, use a heat lamp or put the caramel fondant in a warm oven for a few minutes to soften.
  5. Leave to stand for about 20 minutes until firm, then unwrap the baking paper and, using a serrated knife, slice the caramel fondant into 1–2 cm thick slices on a chopping board.
  6. Wrap each caramel fondant in greaseproof paper and store in an airtight container in a cool dry place for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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