Here is the recipe. Please note that you can NOT go cheap on this recipe. You must use REAL BUTTER and
creamy or half & half - not homo or 2%. You also need a good sized
heavy pot. (This recipe doubles very well if you have a big enough pot)
Here is the recipe.
CREAM FONDANT
Butter your kettle on the bottom and on the sides.
4 cups white sugar
1 1/2 cups creamy or half & half
2 Tbsp. white corn syrup
few grains of salt
Put all ingredients in your buttered pot.
Stir constantly until mixture comes to a rolling boil.
Cook to soft ball stage. (this is the tricky part)
(to check for soft ball stage. have a small bowl or cup with cold water. Without disturbing the mixture, with a spoon, take a bit of the mixture and drop into the water. If it stays together, and you can make it into a soft ball, it is ready. This takes quite a while so don't get too anxious.
Do not scrape sides into the fondant as it is cooking.
Remove from stove. Plop 2 Tbsp of butter into mixture. Do NOT stir.
Cover and set aside to cool. (I always set mine outside in the snow because this takes quite a long time).
Do not disturb your fondant until it becomes about your body temperature. To check, just stick your CLEAN finger straight down the center of the mixture. Don't stir it.
NOW COMES THE WORK:
When your fondant is cool, it needs to be beaten. Once you have begun beating, don't quit or it will turn sugary. You cannot use a wooden spoon because it is too firm and will break any spoon you use, so you will have to use your hands. Some people put it out on their buttered counter but it can be done right in the pot. You will have to use your hand to work it. It takes about 20 minutes of continuous working. Don't stop!
Even if you change people. Have the second person take over while you are still working the fondant. This is really important.
The fondant will go through several stages before it is finished. It will go through a stage that looks like taffy, then will go through a quite runny stage just before it turns. As you sense it is turning, give it ALL YOUR EFFORT (yes, I know you are really tired at this stage but do it anyway).
After your fondant has turned, you are ready to flavour it. Please do not use cheap flavorings because you need too much and makes it too soft and runny and then it is extremely hard to dip. There are specific flavorings for fondant and can be purchased at Bosch or Michaels. It is good to go together with others to get these flavorings because they are quite expensive and you only need a little.
Your fondant should be stored in an airtite container like a margarine container, tupperware or ziploc bowl. If you are going to dip a few weeks, it does not need to be refrigerated.
Happy candy making. Any questions, just ask. I might even be able to answer them.
OH YES!
If your fondant turns sugary, don't throw it out - it can be re-cooked by using the same amount of half & half and putting the fondant into it. Just cook it as the recipe says.
JENNY: Did I miss anything?
I hope the above is helpful.
CONFERENCE:
We really didn't get to watch too much conference and when we did watch, I wasn't quite with it so I don't have a lot to share with you. Sorry!
FUNERAL:
We attended Barb's mom's funeral. It was a very large funeral. She obviously was an amazing lady and touched many many lives. We are thinking of you Barb, Brandon, and all your awesome children and wish the Lord's comforting hand to be with you.
Love to all,
Gramma & Grampa
