Quick Dipping Fondant/BA

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* Exported from MasterCook *

 

Quick-Dipping Fondant

 

Recipe By :Bon Appétit, July 1977

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups granulated sugar

3/4 cup water

1 1/2 tablespoons light corn syrup

6 1/2 cups sifted powdered sugar

food coloring (optional)

orange. lemon, or rose water flavoring -- (optional)

 

Combine sugar, water and syrup in a saucepan and cook over medium heat until

clear and syrupy (about 10 minutes). Remove from heat. Let stand for 3 or 4

minutes or until candy thermometer reads 170°F.

 

While syrup is still hot, gradually beat in about 6¼ cups of powdered sugar.

Beat until smooth, shiny and lukewarm. If fondant is too thin, gradually add

more powdered sugar, beating continually. If too thick, add a teaspoon of hot

water. Tint and flavor as desired. Dip fruits into fondant, holding by stems or

lightly fastened with bamboo skewer. Drain excess back into pan. Cool and harden

on foil or waxed paper. Keep fondant workable by restirring over simmering, not

boiling, water.

 

Note: This amount will coat at least a quart of cherries and other small fruits.

Fondant may be covered, refrigerated and used later. Simply reheat and stir to

dipping consistency over simmering water in the top of a double boiler.

 

Copyright:

" Bon Appétit Publishing Corp. "

 

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Per serving: 3776 Calories (kcal); 1g Total Fat; (0% calories from fat); 0g

Protein; 970g Carbohydrate; 0mg Cholesterol; 52mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 64

1/2 Other Carbohydrates

 

NOTES : Scanned and formatted using MC Tagit by KES.

Nutr. Assoc. : 0 0 0 0 0 0