White Chocolate Fondant
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Ingredients
- 5 cups Merkens super white chocolate pieces
- 1 cup light corn syrup
- 4 pounds Pattinice fondant
Details
Servings 5
Preparation
Step 1
Melt chocolate pieces in the microwave at 1 minute intervals 50% power until completely melted. Stir very well - can use mixer to make sure there are no lumps or bumps.
Stir in light corn syrup to make a chocolate clay. Stir well but not too much. Will be stiff.
Using gloves mix 4 pounds of fondant and 1 pound of the chocolate clay together.
NOTE: The chocolate clay recipe makes more chocolate clay than you will need for one batch of fondant. Store chocolate clay in a sealed container.
Knead this on a powdered sugar covered surface. You may add your flavorings or colors at this time.
Store in a freezer bag at room temperature for up to 1 week. YOU WILL NEED TO STORE THIS FOR A COUPLE DAYS BEFORE YOU USE IT TO LET IT SET!!! You may also store it in the refrigerator for a longer duration. Just be sure to bring your mixture to room temperature before rolling it out.
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