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Chocolate Cream Fondant


  • 1 1/3 cup (320ml) hot water
  • 4 cups (960ml or 800g) granulated cane sugar
  • 1/2 cup (120ml) light corn syrup
  • 3 ounces (85gm) unsweetened chocolate
  • 2 tablespoons (30ml or 28g) butter

Melt chocolate over simmering water or in a microwave oven and set aside Cut butter into small pieces and set aside Make as above; cook until the mixture reaches 240F (116C). Just before working fondant, pout melted chocolate over it and scatter butter over the mixture. Work fondant as directed. You may omit the chocolate and just use butter and some flavoring as a variation Chocolate almond centers: Knead 1/4 cup (60ml) of chopped almonds, crisped, and 2 drops of oil of almond into one-quarter of the fondant. Chocolate coconut centers. Knead 1/4 cup flaked coconut into one-quarter of the fondant Chocolate mint centers Knead one drop of oil of peppermint into one-quarter of the fondant. Chocolate orange centers. Knead two drops of oil of orange and 1/4 cup (60ml) of finely chopped candied orange peel into one quarter of the fondant. Chocolate cherry centers Knead two drops of oil of almond and 1/4 cup (60ml) chopped candied cherries into one-quarter of the fondant.

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