Fondant Readymix Recipes

Recipes Using Fondant Readymix

How to Make Mints

Heat reconstituted fondant over hot (not boiling) water in double boiler until the temperature of the fondant reaches 165-170 F. Flavor and color as desired, and while maintaining temperature as above, pour mixture into heated funnel (or use a spoon) and drop the patties onto flat or corrugated surface to set. (Yield: about 5 dozen mints)

Dipped Cherry Cordials

If these candies are not made carefully, with the cherry completely covered, the action which turns the fondant into the thin juicy syrup will not be complete. The chocolate coating will then be affected- causing granular chocolate and leakage of the syrup.

Drain maraschino cherries well and keep them on a terry cloth towel for several hours to dry as thoroughly as possible.
Place prepared fondant into upper part of double boiler, with cool water in lower section.
Bring water to boiling, then lower heat and stir fondant, over water, until it is completely melted. Heat fondant to 160 F. for dipping cherries. If a thicker coating is desired, let fondant cool to 150 F. Use candy thermometer for testing. Keep fondant over very hot water (about 200 F.) during dipping process. If fondant becomes too thick for dipping, a few drops of hot water may be added, or reheat over boiling water.
Dip cherries, one at a time, in thick fondant, using fork if possible.
Turn each one over quickly into a wax-paper-lined pan.
When fondant-covered cherries are SET and COOL, check for any tiny holes in the fondant. Dip candies into your melted chocolate which has been allowed to cool to about 88 F., and turn over onto waxed paper, and when dipping is completed, let candies stand in a cool room (55 F.) for about 1 hour, then dip bases only again into the chocolate, to prevent leakage and increase keeping quality.
Do not eat right away. allow at least three days for ripening.

Hint: If fondant does not cling to cherries, it is too thick. Reheat fondant or thin with a few drops of hot water. If fondant does not harden on cherries within 10 minutes, it was undercooked, or too much water added. If fondant on cherries breaks before an hour, it was too thin. To prevent leakage, dip fondant-coated cherries into chocolate within an hour after coating them, due to the reaction taking place. (However, any holes in the fondant must be repaired with more fondant before dipping into the chocolate.)

Candy Center Recipes for Dipping

General instructions for making hand-rolled centers:

Prepare candy centers according to selected recipe. If too soft and sticky, add additional Fondant Readymix; or if too stiff, add a few drops of water.
Sprinkle confectioners' sugar onto clean surface or bread board; roll the candy into a long, even rope approximately 3/4 inch in diameter. Slice the rope into pieces about 1/2 inch long. Roll lightly between the palms of hands into desired shapes such as balls, ovals, oblongs, squares, triangles, patties, etc. Use a small amount of confectioners' sugar on hands if candy is sticky. Place pieces on waxed paper lightly dusted with confectioners' sugar. Let centers stand for at least 30 minutes until a light crust forms before dipping them. Dip in dipping chocolate or summer coating.

* Flavoring Suggestions:

Vanilla:: 1/2 tsp. Van-O-Van or 3/4 tsp. vanilla extract plus 1/8 tsp. invertase
Pineapple:: Dissolve 1/2 tsp. Citric Acid in the water and add 1/2 tsp. pineapple flavor and drop of yellow food coloring.
Lemon:: Dissolve 1/2 tsp. Citric Acid in the water and add 3/8 tsp. lemon extract and a few drops of yellow food coloring.
Spearmint:: 3/4 tsp. spearmint plus 1/8 tsp. additional Invertase and a few drops of green food coloring.

Buttercream Center

3 2/3 cups Fondant Readymix
1/4 tsp. salt
2 Tbsps. warm water
2 Tbsps. soft butter

1/4 cup basic frappe**
1/4 tsp. Invertase
1/4 tsp. Van-O-Van (or vanilla)

Place 1 2/3 cups Fondant Readymix and salt in mixer bowl; add water; mix until well blended. Add butter, frappe, Invertase and Van-O-Van. Gradually add remaining 2 cups Fondant Readymix; mix at medium speed until smooth. Form into desired shapes and coat with dipping chocolate or confectionery coating, as desired (Yield: 6 doz.)

*Basic Frappe: Dissolve 2 Tbsps. egg white powder in 2 Tbsps. water. Meanwhile in saucepan combine 1 cup granulated sugar, 5 Tbsps. glucose (or light corn syrup) and 3 Tbsps. water. Boil to 240 F. Beat dissolved egg white mixture until stiff. Add the hot syrup gradually in a fine stream, beating constantly until light and fluffy. (Makes 2 to 2 1/4 cups frappe.)

Cherry-Nut Center

3 1/4 cups Fondant Readymix
1 Tbsp. egg white powder
1/2 tsp. salt
5 tsps. warm water
1 Tbsp. soft butter
1/2 tsp. Invertase

1/2 tsp. almond extract
1/8 tsp. imitation vanilla concentrate
Drop rose pink food coloring
1/2 cup macaroon coconut
1/2 cup chopped walnuts
1/2 cup chopped glace cherries

Place 1 1/4 cups Fondant Readymix, egg white powder and salt in mixer bowl; mix until well blended. Add water, butter, Invertase, almond extract, vanilla concentrate and food coloring. Beat until smooth. Gradually add remaining 2 cups Fondant Readymix; mix at medium speed (or mix by hand) until well blended. Add macaroon coconut, walnuts and chopped cherries; mix only until well distributed. Form into desired shapes and coat with dipping chocolate or confectionery coating.