Creme Fondant
Author: 
 
Fondant that can be used as a center for caramel cashew nut roll and hand-dipped chocolates
Ingredients
  • 4 cups sugar
  • ¼ cup corn syrup
  • 1 cup cream
  • ½ teaspoon salt
  • ¼ cup water
  • ½ cube butter
Instructions
  1. Have slab ready, cold and damp.
  2. Put sugar, cream, corn syrup, salt, and butter in a heavy pan.
  3. Bring to boil and wash sides of pan down with wet pastry brush.
  4. Cook to 228°-229° F.
  5. Pour on cold, damp slab (or use a cold, damp 9x13-inch glass pan) and allow to cool until it is neither warm nor cold.
  6. Stir until the fondant becomes kneadable.
  7. Knead in flavoring and/or coloring as desired.
Recipe by Table for Fifty at https://tableforfifty.com/caramel-nut-roll/