Chocolate Fondant
Homemade chocolate fondant candies made from a sugar syrup cooked to firm-ball stage, kneaded with unsweetened chocolate, then finished with pecans or dipped in white chocolate.
YIELD
36 servingsPREP
45 minCOOK
20 minREADY
45 minThis is old-fashioned candy making at its finest. A sugar, corn syrup, and water mixture gets boiled to firm-ball stage, poured onto a wet platter, cooled, then worked with a spatula until it transforms from a glossy syrup into a white, firm fondant. Melted unsweetened chocolate gets kneaded in, and the finished fondant is shaped into balls.
The transformation from syrup to fondant happens during the working step. As you scrape and fold the cooled syrup, sugar crystals form and the mixture turns opaque and firm. This is the most satisfying part, watching liquid sugar become moldable candy.
Washing the sugar crystals off the sides of the pan with a wet pastry brush during boiling is critical. Stray crystals seed premature crystallization and create a grainy fondant instead of a smooth one.
Pro Tips
- Use a candy thermometer. Firm-ball stage is 242°F (117°C) exactly. A few degrees off and the texture will be wrong.
- Don’t scrape the bottom of the saucepan when pouring. The syrup on the bottom is hotter and crystallizes differently.
- Melt white chocolate over very low heat, stirring constantly. White chocolate scorches and seizes faster than dark.
- Store in an airtight container in a cool, dry spot. Humidity makes fondant weep.
Variations
- Roll the fondant balls in cocoa powder instead of dipping in white chocolate for a simpler finish.
- Press a toasted almond or walnut into each ball instead of pecans.
- Add a drop of peppermint extract during kneading for chocolate-mint fondant.
Ingredients
Directions
In medium-size deep saucepan mix sugar, corn syrup and water.
Bring to boil over medium heat, stirring to dissolve sugar.
When boiling, wash sugar crystals from side of pan with pastry brush dipped in water.
Set candy thermometer in pan and boil syrup without stirring to 242 degrees F (firm ball stage).
Rinse large platter in cold water but do not dry.
Pour syrup on platter but do not scrape pan.
Let stand 5 minutes or until surface feels just warm, moving platter a few times to cool surface.
Work candy with spatula or wooden spoon, scraping to center of platter, until white and fim.
Scrape from platter into heavy or doubled plastic bags.
Add melted unsweetened chocolate.
Close bag and knead until candy is well mixed, smooth, and clings together.
Shape in 1inch balls.
Press pecan halves into half the balls.
Coat remaining balls: Melt white chocolate in small saucepan over very low heat, stirring occasionally.
(Do not overheat - chocolate will separate.)
Spear fondant balls on fork and dip into white chocolate.
Tap fork against rim of pan to knock off excess chocolate.
Place balls on waxed paper to cool.
Store airtight in cool, dry place.
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