Cream Centers with Dry Fondant
Creating a cream center with dry fondant is a simple process. Dry fondant, a commercially produced fondant powder, serves as the base for this delightful cream center for filling molded chocolates. By combining the dry fondant with a couple of simple ingredients you will have a delicious cream candy center.
A cream center made with dry fondant is the easiest of the three fondants to make. Dry fondant is a commercially-made fondant powder. A liquid and butter are added to achieve a delicious cream center. After the fondant is mixed, knead i flavorings, colorings, nuts, icing fruits, etc..
Ingredients
- 16 ounces dry fondant
- 6 tablespoons melted butter
- 2 tablespoons liquid, heavy cream or milk
- Flavorings (e.g., vanilla, almond, peppermint, etc.)
- Colorings (optional)
- Fillings (e.g., chopped nuts, dried fruit pieces, chocolate chips, spices, etc.)
- Chocolate for dipping or candy molds
Instructions
One pound of dry fondant requires 2 tablespoons water, milk or whipping cream and 6 tablespoons melted butter. Knead the mixture until the desired consistency is achieved and add flavorings, colorings, chopped nuts, dried fruit pieces, chocolate chips, spices or any other desired fillings.
Roll the fondant into small balls and dip them into chocolate or place into the center of candy molds. Allow the finished candy to cool then store in an air tight container for up to 7 days.
Makes approximately 50 centers
Recipes and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
