|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fondant is one of the building blocks of candy making. It can be rolled and shaped into decorations, or flavored and used as the base for many cream candies. This recipe for uncooked fondant is a great starting place for new candy makers or those short on time.
- 3.5 cups powdered sugar
- 1/2 teaspoons cream of tartar
- 3 tablespoons cream (heavy, whipped)
- 1 egg white (lightly whisked)
Prepare your work surface by dusting it with powdered sugar.
In a large bowl, sift together the powdered sugar and cream of tartar.
Stir in the cream and egg white until fully combined. The texture of the fondant should be firm but workable.
Dust your rolling pin with powdered sugar and roll the fondant out until it is about half an inch thick. It can then be cut with a sharp knife or cookie cutters dipped in powdered sugar.
- If you would like to add flavorings, add 1 teaspoon of your desired extract or flavoring oil when you add the cream and egg white. If you would like to add colors, knead a few drops of liquid food coloring into the fondant after all the ingredients have been combined.