QUICK-DIPPING FONDANT
1 1/2 cups granulated sugar
3/4 cup water
1 1/2 tablespoons light corn syrup
6 1/2 cups sifted powdered sugar, divided use
food coloring (optional)
orange. lemon, or rose water flavoring (optional)
Combine sugar, water and syrup in a saucepan and cook over medium heat until clear and syrupy (about 10 minutes). Remove from heat. Let stand for 3 or 4 minutes or until candy thermometer reads 170 degrees F.
While syrup is still hot, gradually beat in about 6 1/4 cups of powdered sugar. Beat until smooth, shiny and lukewarm. If fondant is too thin, gradually add more powdered sugar, beating continually. If too thick, add a teaspoon of hot water.
Tint and flavor as desired.
Dip fruits into fondant, holding by stems or lightly fastened with bamboo skewer. Drain excess back into pan. Cool and harden on foil or waxed paper. Keep fondant workable by restirring over simmering, not boiling, water.
This amount will coat at least a quart of cherries and other small fruits. Fondant may be covered, refrigerated and used later. Simply reheat and stir to dipping consistency over simmering water in the top of a double boiler.
Source: Bon Appetit, July 1977
1 1/2 cups granulated sugar
3/4 cup water
1 1/2 tablespoons light corn syrup
6 1/2 cups sifted powdered sugar, divided use
food coloring (optional)
orange. lemon, or rose water flavoring (optional)
Combine sugar, water and syrup in a saucepan and cook over medium heat until clear and syrupy (about 10 minutes). Remove from heat. Let stand for 3 or 4 minutes or until candy thermometer reads 170 degrees F.
While syrup is still hot, gradually beat in about 6 1/4 cups of powdered sugar. Beat until smooth, shiny and lukewarm. If fondant is too thin, gradually add more powdered sugar, beating continually. If too thick, add a teaspoon of hot water.
Tint and flavor as desired.
Dip fruits into fondant, holding by stems or lightly fastened with bamboo skewer. Drain excess back into pan. Cool and harden on foil or waxed paper. Keep fondant workable by restirring over simmering, not boiling, water.
This amount will coat at least a quart of cherries and other small fruits. Fondant may be covered, refrigerated and used later. Simply reheat and stir to dipping consistency over simmering water in the top of a double boiler.
Source: Bon Appetit, July 1977
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