Best Uncooked Fondant Recipes

UNCOOKED FONDANT

Steps:

• Blend butter, syrup, vanilla, and salt in a large mixing bowl.
• Add confectioners sugar all at once.
• Mix together, first with a spoon, then with hands, kneading well.
• Turn out onto a board and continue kneading until mixture is well blended and smooth.
• Store wrapped in a tight container in a cool place.
• Makes about 25 centers.

BASIC UNCOOKED VANILLA FONDANT

Steps:

• In medium bowl, mix powdered sugar, butter, cream and vanilla until well blended.Use immediately as filling for molded candies or shape into 3/4 -inch balls and let stand for 1 hour or until a crust forms before dipping Flavored Fondant: To 1/2 cup basic fondant, add 1/4 teaspoon additional extract of your choice and 2 drops food color.Chocolate Fondant: To 1/2 cup basic fondant, add 1 ounce melted unsweetened chocolate and 1 teaspoon whipping cream. Work in with a metal spatula or wooden spoon. Knead with hands if necessary.Note: The fondants can also be used plain as a filling for dates, or the balls can be immediately rolled in sugar and pressed into plastic molds. Store in airtight containers.

UNCOOKED FONDANT

Steps:

• In a large mixing bowl, blend the butter, corn syrup, vanilla and salt on medium speed with a paddle attachment until smooth and well-combined.
• Add the powdered sugar all at once, and mix on slow speed, gradually increasing speed to medium until well-combined. The mixture should cling together in the bottom of the bowl and be smooth to the touch.
• The fondant can now be rolled into balls, rolled thin and cut with cookie cutters, or stored for later use. Store in a cool dry place, wrapped tightly and placed in an airtight container.
• Variations: To flavor, add extracts or oils in the beginning with the butter and corn syrup. To color, knead a small amount of your desired food coloring into the ball of fondant and work with hands until thoroughly combined.