FONDANT is a thick, creamy white crystalline mixture made from a simple cooked mixture of simply of sugar and water; however, cream of tartar or corn syrup is frequently added to help control the size of the crystals that form during cooling. The proportions of these ingredients and the way in which its made, determine its characteristics. It can be poured, rolled or sculpted with and formed into decorations or icing to coat large and small cakes or used as a candy, discussed here. 

Fondant for candymaking forms the basic foundation of after-dinner mints, peppermint patties and chocolate-covered cherries. Candy corn, seen most during the Halloween season, is a common Fondant candy. It is also the basis of most chocolate-covered creams. Most of the chocolates made by such well-known companies as Fannie May in the United States, Godiva in Belgium, and Lindt in Switzerland are filled with Fondant. Fruits, nuts, flavoring, and coloring are added to make the variety of creams found in boxes of chocolates.

MAKING THE FONDANT (Note: every recipe varies)

Fondant can be homemade or purchased pre-made from cake decorating stores, which is very handy ! Ready to use comes in flavors such as caramel, coffee, chocolate, peach, strawberry, etc.

Fondant can be stored in the refrigerator or freezer in either air tight containers or bags. It will keep for several weeks in the refrigerator and for 3 - 4 months in the freezer. Freezing the fondant tends to make it smoother and softer. 

To make Fondant, its ingredients are cooked to the Soft-Ball Stage (234-240 degrees F), a lower temperature than it takes to make hard candy, and is then cooled. The mixture is beaten and kneaded by hand until it becomes pliable. Fondant can be tinted in a myriad of colors or flavored with small amounts of candy oils. It is best stored for 24 hours to 3 days "to ripen" where it becomes easier to work with.  

Heat water to boiling in 2- or 3-quart saucepan and remove from heat. Add sugar and cream of tartar. Stir with wooden spoon until all sugar dissolves, 6 to 8 minutes, taking care not to splash mixture on sides of pan. 

Place syrup mixture over medium-high heat. Heat almost to boiling. Cover pan tightly with lid and remove from heat. Let stand 3 minutes. Uncover, return to heat and boil briskly. Do not move pan or stir during this time. 

While syrup cooks, wash any crystals that form on sides of pan by wrapping damp cloth around tines of fork and wiping crystals out with upward motion so that no crystals fall back into syrup. Continue cooking until syrup reaches soft-ball stage, exactly 238 degrees on candy thermometer, about 35 minutes. 

Remove from heat and let stand very few minutes, or just until bubbles disappear. At once, pour onto marble slab or large, shallow platter. Do not scrape pan. Let cool undisturbed until slab or bottom of platter feels comfortably cool to palm of hand (about 105 degrees), about 50 minutes. 

Now start turning edges of candy in toward center, using spatula or wooden spoon. As candy turns creamy and crumbly, gather mixture up in your hands and knead as you would for bread until you get smooth, white ball of fondant. Occasionally the fondant will become sticky and hard to handle. If this happens, use a bit of cornstarch on your hands while working with the Fondant.

Wrap Fondant in plastic wrap and store in an airtight container. Let fondant ripen for 24 hours to 3 days.

COLORING AND FLAVORING FONDANT

You can flavor or color Candy oils add some great flavors and very strong, so you only need a few drops. Some recipes call for extracts, but they don't work as well.

Some color and flavor combinations can be: pink Fondant can be flavored as wild cherry, strawberry or wintergreen flavor. Green Fondant can be flavored as mint or lime. Yellow Fondant can be flavored as lemon or orange Fondant can have an orange or tangerine flavor.

To add color and flavoring, first knead previously made Fondant until pliable. (Some set aside a portion of it just in case. Keep it well-wrapped in plastic as Fondant dries out). If it is difficult to knead, place in a warm bowl and it will soften up. Form into a ball. Make an indent on the top of the ball with one of your fingertips and add one drop of flavoring or extract. Knead to work it in before deciding to add more candy oil, one drop at a time or small amounts of extracts. Do the same with the food coloring. 

SHAPING YOUR FONDANT CENTERS

Fondants are the basis for many candies including chocolate centers, pecan log centers, and cordials to name a few. Centers can be shaped by hand or made from a mold.

Shaped by hand: For Fondant centers that will be dipped in tempered chocolate, pinch off a piece that is about the size of a golf ball. Roll it out into a rope-shape about 1/2 inch thick. Using a table knife, cut the fondant into 1 inch chunks. Next, roll the chunks into balls, using the palms of your hands, and placing them on a waxed paper-lined tray. Once they are all rolled, use your finger tips and slightly flatten the balls. (Sometimes they start out smooth and when set, lump slightly). This gives them a more professional look when dipped in chocolate or coating. 

Using molds: Flexible rubber candy molds can be used with fondant to make mints or decorations. Cast the mold in fondant; unmold and place on each slice of cake. Try just half dipping the bottom of these shapes in chocolate coating. If you don't have molds, roll the mints and then flatten with the tines of a fork for a pretty design.

Making Molded Fondant Centers for Butter Mints
1.  Knead the Fondant well
2.  Lightly spray the mold with a cooking spray
3.  Pinch off a piece and press into the mold
4.  Roll an additional piece and press it firmly against the candy inside the mold
5.  Pull candy out of the mold with attached piece or when hardened, pop out the candies.
6.  Allow to dry overnight

USING POURED FONDANT TO DIP CENTERS IN

Candy centers, such as nuts, candied fruit, fondant shapes or others can be dipped in Poured Fondant.

Poured Fondant should be heated to no more than 100 Degrees F and be soft enough to pour and spread itself. Test the thickness by coating one or two candy centers; you should be able to clearly see the sides throughout the candy. Remember to only dip once.

To dip centers, put individually on a dipping fork (pronged or with a loop at the end), one at a time. Lower into Fondant until covered and slowly lift out. Holding the fork over the bowl, tap its bottom on the rim of the bowl and hold it in place to so the excess Fondant drips into the bowl. It is recommended that you dip the center only once. Remove candy onto a waxed paper lined pan by using another dipping fork to gently glide it from the first fork. Drizzle a small amount of Fondant from a fork to finish the tops and let set. Stir the Fondant in the pan as necessary between dipping to prevent crust from forming.

COVERING A CAKE WITH FONDANT