Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (60 page)
Read Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable Online
Authors: Anita Chu
3.
Remove from heat and pour onto a marble slab or baking sheet. Let cool for several minutes until it is cool enough to touch.
4.
Using a metal spatula or dough scraper, work the mixture back and forth until it turns solid white and has a soft, creamy texture, about 30 minutes.
5.
Scrape the fondant into an airtight container. Refrigerate for at least 24 hours to let the fondant “ripen” and fully develop its pliable texture. Then
it is ready to be used as desired.
Yield:
About 1 cup
Storage:
Refrigerate in an airtight container for up to 1 week.
Variation:
Simple Lemon-Almond Bonbons
These citrusy, slightly crunchy candies are one of the simplest ways to use fondant. They pair well with
truffles
.
1 cup fondant
½ teaspoon lemon extract or few drops lemon oil
1 cup sliced almonds, chopped fine
1.
Line a baking sheet with parchment or wax paper.
2.
On a clean surface, knead the fondant until it is soft and pliable. Knead in the lemon extract.
3.Shape it into 1-inch balls and roll in almonds to coat. Place bonbons on the baking sheet to firm up overnight.
Yield:
About 28 candies
Storage:
Keep in an airtight container at room temperature for up to 2 weeks.
Violet Creams
Floral-scented creams, especially these violet creams, are an English tradition. Use food coloring to tint the creams a shade of purple. Pair them with
candied flowers
.
1 cup fondant
½ teaspoon violet extract
Few drops violet food coloring
1.Line a baking sheet with parchment or wax paper.
2.
On a clean surface, knead the fondant until it is soft and pliable. Knead in the violet extract and food coloring.
3.Shape the fondant into 1-inch balls and place on the baking sheet. Decorate with candied violets if desired. Let bonbons firm up overnight.
Yield:
About 28 candies
Storage:
Keep in an airtight container at room temperature for up to 2 weeks.
Maple-Walnut Creams
In the 1950s, maple was a popular flavoring for fondant. Roll the chopped walnuts into the fondant for a crunchy alternative.
1 cup fondant
2 teaspoons maple extract
1 cup walnuts, chopped fine
1.Line a baking sheet with parchment or wax paper.
2.
On a clean surface, knead the fondant until it is soft and pliable. Knead in the maple extract.
3.Shape the fondant into 1-inch balls and roll in the walnuts to coat. Place them on the baking sheet to firm up overnight before serving.
