Recipe: Chocolate French Creams (Basic Fondant Candy Fillings with Flavor Variations)

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BASIC FONDANT

"This basic fondant recipe makes an excellent all-purpose cream center, creamy off-white in color. Rich and smooth. The recipe can be used as a base which you can add other ingredients to change the flavor."

5 cups granulated sugar
1 cup whole milk
1 cup heavy cream
4 tablespoons butter or margarine
1/2 teaspoon cream of tartar 1 teaspoon orange, vanilla, or almond flavoring (optional)
1 cup nuts, chopped (optional)
dipping chocolate

Place a 13x9-inch ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.

In a heavy saucepan (4 quart), combine sugar, milk, cream, butter, and cream of tartar. Stir until sugar is moistened. Place over high heat. Bring to a boil, then gradually lower candy thermometer into boiling syrup. Cook without stirring, lowering the heat slightly as mixture thickens. Cook until syrup reaches 236 degrees F.

Remove from heat and pour into cooled baking pan without stirring or scraping. Cool until syrup is lukewarm. Work with a spatula until fondant creams, then knead with hands until it is very smooth, adding flavoring or nuts, if desired. Form into a ball and let rest until it is completely cool.

Form into 3/4 inch balls and dip in chocolate.

Makes 125 centers

VARIATIONS:

VANILLA FRENCH CREAMS:
Work 2 cups basic fondant until it becomes smooth. Add 1 teaspoon clear vanilla extract and work until it becomes well blended. Place on waxed paper and let stand for a few minutes. Form into 3/4 inch balls and dip in chocolate, then roll in chopped nuts.

CHOCOLATE FRENCH CREAMS:
Melt 1 ounce dark chocolate coatings (candy melts). Work 2 cups basic fondant until it becomes smooth, add melted chocolate to fondant. Work until well blended. Form into 3/4 inch balls and dip into chocolate, then roll in chocolate sprinkles.

PEPPERMINT PATTIES:
Work 2 cups basic fondant until softened. Add 1/4 teaspoon oil of peppermint and a few drops of green food coloring. Form into 1 inch balls and flatten each into patties. Dip in melted semisweet chocolate.

ORANGE PECAN CREAMS:
Work 2 cups of basic fondant until softened. Add 3/4 teaspoon oil of orange, a few drops of orange food coloring, and 1/2 cup finely chopped nuts. Blend all together. Form into 3/4 inch balls and dip in chocolate.

Adapted from source: From Karen's Kitchen