Fondant Creams are a flavoured fondant dipped in chocolate, the filling is creamy and melts in your mouth. They make delightful gifts for any occasion. You can use any of our natural flavoured icing sugar to flavour them. Also have a play with colouring to give them a lovely pop of colour.
For a full list of our Natural Flavoured Icing sugar click here.
Ingredients
Fondant
- 57g Softnened unsalted Butter
- 3 Tbsp Liquid Glucose
- Pinch of Salt
- 280g-300g Natural Flavoured Icing Sugar ( Flavour of your choice )
- Food Colouring
- 450g Melt and Pour Chocolate – Milk/Dark or White.
Method:
- Beat the butter, liquid glucose and salt until smooth, add 230g of the Icing Sugar and beat in until you can see the icing sugar has combined fully.
- Add the food colouring, start with 1-2 drops and beat in, add more if desired.
- Now add another 50g more of the icing sugar and beat this in too, your looking for a thick fondant consistency so add more icing sugar if needed.
- Spread some clingfilm on a clean work surface and sprinkle with a light dusting of icing sugar, place the mixture on top and shape into a thick 1 inch round disk. Place in the fridge for 2-4 hours.
- Unwrap and then cut into 1 1/2 inch rounds or push into moulds. Chill for another 4 hours.
- Melt 2/3 of the chocolate in a microwave in 30 sec bursts until fully melted then add the other 1/3 and stir in. In small batches take some of the creams and dip them in the chocolate using two forks then place then on a wire rack to dry. You can remelt the chocolate as needed if it sets.
Fondant Creams will keep in an airtight container or packaging for 2 weeks.
