Cold method cream fondants

Cold method cream fondants

By
From
Atelier Confectionery
Makes
350 g
Prep
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
250g icing sugar, plus extra for dusting
2 tablespoons thick cream
60g unsalted butter, softened
2 drops food colouring

Method

  1. Line a baking tray with baking paper and lightly dust a silicone candy mould with icing sugar.
  2. Place the icing sugar, cream and softened butter in a food mixer with a paddle attachment. Beat on low speed until all the ingredients are well combined and the mixture forms a soft dough.
  3. Remove the dough from the bowl and divide into batches, then colour and flavour each with food colouring and flavouring. Knead each dough on a work surface lightly dusted with icing sugar until well combined and smooth.
  4. Take small balls of the mixture and gently press into the candy mould ensuring to fill each mould completely to the top. Alternatively, you can roll out to 1 cm thickness and cut out using a shaped cutter.
  5. Slowly release the fondants out of the moulds and place onto the prepared baking tray to dry. Leave to dry for at least 5 hours, or preferably overnight. 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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