Cooked method cream fondant

Cooked method cream fondant

By
From
Atelier Confectionery
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place 200 g granulated sugar, 60 ml water and 15 ml liquid glucose in a heavy-based saucepan.
  2. Place the pan over a medium heat and stir until the sugar has dissolved.
  3. Insert a sugar thermometer and bring the mixture to the boil, then reduce the heat and simmer until the mixture reaches 121°C.
  4. Transfer the mixture to a freestanding food mixer with a paddle attachment. Add 25 g butter and 1 teaspoon vanilla extract, then beat on a medium speed until the mixture thickens and turns opaque.
  5. Add 4 g cornflour and continue to beat for another minute.
  6. Remove the mixture and place it on a lightly dusted work surface. Knead the fondant for 5 minutes, or until it is smooth, adding more cornflour if neccessary to prevent it from sticking to the work surface. Wrap the fondant in plastic wrap and use it to make fleur de sel and fondant rings. The fondant can be stored in an airtight container for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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