Directions:
- Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.
- Remove from heat to stop boiling; brush down sugar crystals with a dampened pastry brush (this is the important first step to prevent candy from being hard, grainy or sugary).
- Pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110F) without disturbing.
- It will take about an hour at room temperature for fondant to cool sufficiently.
- Beat hard until fondant loses it's transparency and becomes white and opaque.
- Stop beating and knead with the hands until there are no lumps.
- When fondant is smooth, place in a tightly covered jar and it will keep for a long time.
- Fondant becomes more creamy as it stands, if covered tightly. If not covered, it dries out.
- Let stand at least 24 hours before using, for best flavor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.03 Kcal (1478 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 12.34mg | 1% | |
| Potassium | 22.37mg | 0% | |
| Total Carbs | 91.37g | 30% | |
| Sugars | 89.69g | 359% | |
| Calcium | 10.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 203.13 Kcal (850 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 7.1mg | 1% | |
| Potassium | 12.87mg | 0% | |
| Total Carbs | 52.57g | 30% | |
| Sugars | 51.61g | 359% | |
| Calcium | 6.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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