Chocolate Fondant Recipe

This icing is rolled out and used as a covering for a firm cake such as pound cake which has been iced lightly with buttercream to seal in moistness. A light layer of apricot glaze may also be used. Cakes covered with chocolate rolled fondant can be decorated with royal or buttercream icing decorations.
Makes: About 2 pounds chocolate fondant.
Skill Level: None

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Step 1

Melt Candy MeltsĀ® following package directions. Add corn syrup; stir to blend. Turn out mixture onto waxed paper; let stand at room temperature to dry and harden several hours. Wrap well and store at room temperature until ready to continue with recipe.

Step 2

Knead small portions of candy mixture until soft and pliable. Knead softened mixture into fondant until smooth and evenly colored. If darker color is desired, knead in icing color.

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14 ounces Dark Cocoa Candy Melts® Candy

1/2 cup light corn syrup

Brown Icing Color ((optional))

Black Icing Color ((optional))

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