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Nutrition Facts
Serving Size 1 9x13 sheet (depending on how you roll!) 2413g Recipe makes 1 9x13 sheet (depending on how you roll!)) The following items or measurements are not included below: glycerin
Calories 9871
Calories from Fat 2659		(26%)
Amount Per Serving		%DV
	Total Fat 295.5g	454%
	Saturated Fat 185.3g	926%
	Monounsaturated Fat 78.3g
	Polyunsaturated Fat 11.8g
	Trans Fat 0.0g
Cholesterol 808mg		269%
Sodium 2192mg		91%
Potassium 866mg		24%
Total Carbohydrate 1871.0g		623%
	Dietary Fiber 14.3g	57%
	Sugars 1647.8g
Protein 25.4g		50%
how is this calculated?

Chocolate Fondant

Recipe #352379 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: cuppythecake
Jan 27, 2009

This recipe is from www.sugarcraft.com posted by Michele D Foster. They have other chocolate fondant recipes on their site, so if this doesn't suit your fancy, head there! The color was a nice chocolate brown (imagine that!) and it looked great on my cake! I thought it was quite nice tasting as well. I used one 2 lb. bag of powdered sugar and it seemed to work well.

1 9x13 sheet (depending on how you roll!) (change servings and units)

Ingredients

1/2 cup heavy cream
2 tablespoons unflavored gelatin (3 packs of Knorr brand)
1 dash salt
1 cup white corn syrup
3 tablespoons real butter
3 tablespoons glycerin
2 teaspoons vanilla
1/2-1 cup cocoa
3 1/2-4 lbs powdered sugar

Directions

1
Mix cream and gelatin, allow to firm up (3-5 min.). Set on double boiler with simmering water. Add salt and allow gelatin to melt. Add corn syrup, butter, glycerin and vanilla. Cook over simmering water until butter is almost melted. Remove from heat and allow to cool to luke warm. In large mixer bowl place desired amount of cocoa and 2 lbs. of powdered sugar. Pour liquid through strainer into sugar and cocoa. Stir by hand until partially mixed. Attach to mixer using dough hook mix on low until sugar is combined. Add small amounts of powdered sugar (1 cup?) mixing until fondant wraps around hook. Place fondant on surface that is heavily dusted with powdered sugar. Knead until smooth. Have ready some plastic wrap painted with cooking oil. Wrap fondant in oiled.
2
wrap, wrap again, then place in ziploc bag or other air tight container. Allow to rest overnight.
3
If you want to make white chocolate fondant, chop up white chocolate and add with corn syrup. Always strain liquid.
4
This fondant can be made any flavor, just leave out chocolate, add your flavor with the corn syrup and adjust pioneered sugar to get the proper consistency.