Re: Fondant or not?
I think this is the recipe we used (wrapped it around maraschino cherries, dipped in chocolate). After reading this I thought I'd try it again and make some petit fours or something. Just looked it up and fondant is the traditional petit four covering...I am sure it has been around for centuries
8 tablespoons melted butter
6 tablespoons corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3 pounds confectioners' sugar
In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead to desired consistency. If it gets too soft just refrigerate it a bit
Last edited by LadyShea; 08-28-2009 at 04:48 PM.
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