Cream fondant recipe
Cream Fondant recipe
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|1 tbsp||corn syrup|
|120 ml||double cream|
Combine ingredients, except vanilla, in a deep saucepan. Heat over low heat and stir constantly until sugar is dissolved and mixture begins to boil.
Cover and cook for 3 minutes; then remove cover and continue cooking without stirring, until syrup starts to thicken.
Pour fondant on a cold, wet platter. Cool to lukewarm and then work with a broad spatula until white and creamy. This might take several minutes.
Then knead in the hands until smooth; add vanilla and knead until vanilla is blended.
Leave to chill and then wrap in wax paper and store in tightly covered jar in refrigerator for at least 24 hours before using.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Cream fondant recipe
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