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Ingredientes
- 4 c. white sugar
- 1 1/2 c. heavy cream
- 2 tbsp. white corn syrup
- 2 tbsp. butter
- Few grains of salt
Direcciones
- Combine sugar, cream, syrup and butter in pan (stainless steel works best.) Cook, stirring constantly, over medium heat till mix begins to boil. Don't SCRAPE SIDES OF PAN. Cook, but don't stir, till fondant reaches soft ball stage (225 degrees). Pour into buttered jelly roll pan. Cold, and when cold to touch, beat or possibly work fondant with a wooden paddle till it looses its gloss and becomes the consistency of cookie dough. Add in flavoring, wrap in wax paper, and place in an airtight container to mellow in refrigerator for 4 to 6 weeks. At the end of this time, roll fondant into balls, and dip in chocolate, either dark or possibly lowfat milk chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 66 | 20% |
| Total Fat 7.48g | 9% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 22mg | 1% |
| Potassium 13mg | 0% |
| Total Carbs 69.89g | 19% |
| Dietary Fiber 0.0g | 0% |
| Sugars 67.61g | 45% |
| Protein 0.33g | 1% |
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