How to Make Chocolates: CREAM FONDANT | How to Make Cream Fondant Candy Centers
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- เผยแพร่เมื่อ 29 ก.ค. 2015
- Cream fondant is a candy base that can be used to make fondant centers of many flavors: maple, orange, lemon, chocolate, etc.
In this video, you'll learn to make orange fondant candy centers perfect for dipping chocolates. - แนวปฏิบัติและการใช้ชีวิต
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I'm reviewing some of her videos right now. She taught me how to make cream fondant after numerous failures. I had the recipe already but needed the guidance as my grandmother has been gone for 15 years now and no one else in the family had any idea about candy making. Thanks for the help!
Total game changer! Ive been trying to make the right fondant for 10 years. Here it is!
So thankful for your video. I'm a 4th-generation candy maker and have learned many of my skills from watching my dad in his store do what his dad and grandad did. My family are the first fudge makers in the state of MI, and we started on a little island called Mackinaw, in 1887! But the fondant cream centers were unfortunately something my dad took with him when he left this good earth, and neither myself or my two siblings (who are also in business) had the privilege of learning this from our dad. I feel like this was his method, and your tools remind me so much of him and his simple ways. Thanks again, for sharing this valuable information!
Yes! I made peppermint this year and I used 2-3 teaspoon of peppermint oil. They turned out great. Thanks for your feedback. If you have a strong mixer like a kitchen Aid, you can pour the mixture into the mixer bowl, cool to touch (30-45 min) in the freezer or fridge, then stir it with a hook. It’s a lot easier on tour arm then stirring by hand. The hook keeps the mixture moving, but doesn’t overheat your mixer. Just try not to splash the mixture on the sides as you move it to the cooler. Good luck!
Takes skill, patience, and experience! Great video and I plan to make a batch.
My family and I used to make candy like this years ago and it does wear your out your arms! I can remember my sisters and I taking turns stirring it! Thanks for sharing and bringing back great memories!
It is a pleasure to watch somebody who knows what they're doing.
Thank you so much for this wonderful step by step tutorial! I made fondant for the first time today and it turned out PERFECT! Such a great recipe. Thank you from Wisconsin!
I have looked at several videos for orange creams, but this is the nicest I have seen, you make the filling complete from scratch using a soft ball textured sweet, great, thank you and your patience in finishing the filling off
thank you for posting this. I've picked up a few tips such as not scraping the pan and look forward to trying it out.
This is incredibly helpful! Exactly what I needed! Thank you so much 😃
Thanks so much for making this video and sharing your tips and tricks! This has been the first one that i have been able to find on cream fondant!
You're welcome!
Great instruction ... I'm getting ready to make Christmas Chocolates ... you've inspired me and made it possible! Thanks!
Excellent instruction, ma'am! Thank you very much.
Very clear, wonderful video. It was most helpful to me. Thank you.
Great video…thank you very much!
Thank you so much I was looking for a video like this. Very informative, very helpful.
Thank you so much for your informative videos! Watching you work is watching an artist! I’m looking forward to giving this method a try :)
Thank-you, this is so useful!
Great video. Very good instruction
GREAT VIDEO! You are my hero. Thanks for all the useful information. Sharing your knowledge and vast experience has been most helpful!
Glad you found them helpful!
Great video!
Thanks for the video. Decided i would try and make some chocolates for Christmas this year. I'm exited to try now
Awesome!
Thanks, this is kinda how my mom made her centers but used a marble slab
Love this! Do you have another on dipping them?
I was looking forward to seeing the actual chocolate dipping process.
could you use a dough hook on a stand mixer to do the stirring after its chilled?
A great easy to follow recipe, thank you. Wonder if you or anyonne could let me know if I can use invertase and at which point during the making ?? Would love to make liquid centers too. Really helpful hints in the comment section about using kitchenaid for mixing :)
Thank you. Can you stir in a mixer?
These look delicious! For buttercreams, could I add butter before or after boiling? And how much butter should I add? Thank you!
This by far the best video I have seen on how to make fondant for the centers of chocolate candies. I made a batch of strawberry creams and they came out amazing! Can I also make a center for peppermint patties by adding pepperm8nt oil?
What brand flavoring did you use for the strawberry?
Thanks for the REAL recipe. There are so many on TH-cam but they aren't real creams. One question, I saw another video with almost the same recipe but they added marshmallow just before mixing. Does it give it a creamier texture? One other issue I have, when you use measurements with cups, versus a scale, you receive two different measurements. Does it matter?
I really want to try this recipe but here in the uk we are unable to get corn syrup, what should I use to substitute it please
Do I have to make sure that the sugar is completely dissolved before letting it boil? Someone told me that if I don't, then it will definitely turn crystally?
i have a 10 qt commercial hobart mixer. could this be stirred on low with dough hook to achieve the right consistency?
Yes, you can! A lot of the time now a days, I pour the hot cooked mixture in my mixer bowl and place it in the freezer or fridge for about 45 minutes. Then when it is cool to your hand on the bottom, start to stir. I do it carefully so the mixture doesn’t splash on the sides of the bowl and try to crystallize. Then I use the dough hook and also occasionally scrap the sides with a plastic or wood spoon
St. Rain one more thing. If it is still taking a long time to set up , like it sometimes does with either stir method, if you let it set for just a few minutes, sometimes it will help it to set up. Using the mixer saves some tear and tear on your hands and arms. Thanks for the question and have fun.
I'm Vegan..so wondering if I can replace the cream with Coconut cream...??
Im new to this so forgive me if this is a silly question but, why not scoop the mixture into your mixing bowl and set the mixer on low instead of stirring by hand for 40 min.?
Yvonne Young I think she said it would burn your motor out
You can! As I'm getting older :( I find it easier to do just that. I use my KitchenAid mixer with a hook. I pour the mixture directly into the metal bowl and put the bowl in the freezer (or fridge) for approximately 40 minutes checking it occasionally until the bottom is cool to the touch. Don't let the mixture move much as you are putting it in the freezer/fridge. If it splashes up on the sides, it increases the chance of crystalizing and turning to sugar when you stir it. Once it's cool, stir it with the mixer hook on low. It can be tough on the mixer because the mixture is stiff, so be careful that you are not overheating the mixer. If my mixer starts to get hot, I finish it by stirring by hand. Usually it's not a problem, but I often make 2-3 batches at a time and occasionally that does it! Thanks for the question.
Thanks for the step-by-step instructions. I have never made candy before. Here is how it worked out for me.
Add the flavoring before it gets stiff. It's too hard to mix in when it's stiff. The candy quickly went from soft and shiny to thick and crumbly then to creamy play doh. I freaked out when it got crumbly, but I kneaded it with my hands. The candy got hot at this point. I think it was a chemical reaction of the sugar crystals changing. Anyway, I kept kneading and it was fine.
I used Watkins brand lemon flavor. I do NOT recommend it. It tastes so fake. What a bummer to spend so much time on it and then it was worse than Russell Stover, which is the worst store bought lemon cream. I was trying to make something as good as Mrs. Cavanaugh's brand lemon cream. I'll try again, though. Any recommendations on a lemon flavor for this candy?
For lemon, I like a combination of lemon oil, lemon extract, and citric acid to get that tart/sour that goes with lemon. I feel the citric acid is the key (I have Tart and Sour drops by LorAnn, but I've also used powdered citric acid.)
does anyone know where to buy corn syrup in the uk? ive never been able to find it
I believe it's called "glucose syrup" in the UK :)
Also i was wondering what you were using to measure the size of the fondant balls?
Tristie Wood Great question. Using corn starch on the counter (much like flour for bread dough), roll the fondant out like a long rope about the thickness of your thumb. I use a small Wilton cake frosting knife (but a butter knife will work too). Use the flat part of the knife to make uniform marks along the top of the rope, then go back and cut them into pieces. The wider the knife and the thicker the rope, the larger the pieces will be.
I put mine in a candy cup and windowed box after dipped, so I make them about as tall as the width of the frosting spatula I use. I'd estimate the rope is about 5/8" thick.
Can I make a big batch and put different flavours in please replie
Yes, a single batch makes about 100 pieces. You can wait to add the flavoring and coloring after it reaches that play dough texture. I have doubled the batch and made 200 pieces, just make sure the pan is large enough as it’s a larger volume while it’s boiling. Also if you have a good strong mixer, with a dough hook, you can pour your hot mixture in the bowl cool it so it’s cool to your hand (I set it in the fridge/freezer for 30-45 minutes) and them mix it using the hook rather than by hand with the wooden spoon. Both methods work, but I now have learned it’s much less work on my arms! If it doesn’t set up after many minutes, I sometimes turn off the mixer and let it set for 2-3 minutes and it sometimes helps it crystalize and go into that play dough texture. Best of luck to you making a double batch. The cool time will be longer for a double batch.
can I pour this into a mold instead of rolling it out?
you still need to agitate it, as what she is doing when she stirs it, but once you do you can heat it back up and use a mold, I do that and use a silicone Easter egg mold.
Melissa Russell It won’t pour as it is thick and feels a little more like play dough texture once it’s done. If it’s a chocolate mold you could possibly coat the mold with chocolate, let it set up, then place a small amount in the center, then pour the bottom to make your chocolate.
If the mold is coated with chocolate, you could tear small pieces and place it in the center and then cover the bottom with choclate. It has the consistency of play dough, so it wouldn't pour into the mold.
What’s the shelf life of this mixture?
It keeps really well. I usually freeze the mixture until I have all the flavors I'm going to make then thaw it and cut it into thirds to roll out. I have kept it from Oct to Dec. I have made it and had it keep a week in the fridge. I believe it would last a couple weeks in the fridge, but prefer to freeze it so I know it's fresh. I wrap it twice in plastic wrap, then into a zip-lock bag. Thanks for your question.
Have you considered a voice-over narration that's added later rather than explaining as you work?