Ready-To-Use White…
Chocolate Fondant
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.
Ingredients:
- Easy-Add Dark Cocoa Candy Melts® Candy Add to shopping list Dark Cocoa Candy Melts® Candy
- 1/2 cup light corn syrup
- Easy-Add Ready-To-Use White Rolled Fondant Add to shopping list Ready-To-Use White Rolled Fondant
- Brown Icing Color (optional)Easy-Add Brown Icing Color Add to shopping list Brown Icing Color
- Black Icing Color (optional)Easy-Add Black Icing Color Add to shopping list Black Icing Color
Makes:
About 2 pounds chocolate fondant.
Instructions:
Step 1
Melt Candy Melts® 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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