How to make chocolate poured fondant?

Leonel Veum asked a question: How to make chocolate poured fondant?
Asked By: Leonel Veum
Date created: Tue, Mar 2, 2021 9:49 AM

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🥛 Chocolate poured fondant?

Ingredients 6 cups confectioners' sugar 2 tablespoons Dutch-process cocoa powder 2 tablespoons light corn syrup 4 ounces unsweetened chocolate, finely chopped

🥛 How to make poured fondant?

Instructions. In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth.

🥛 Buy poured fondant?

So basically you're buying a 10 dollar bucket of powdered sugar which you can get a 2lb bag for 2 or 3 dollars at any grocery store. in fact here's a recipe for poured fondant. 6 cups sifted confectioners' sugar (about 1 1/2 lbs.) 1/2 cup water 2 tablespoons light corn syrup 1 teaspoon of desired extract (typically vanilla or almond) step 1

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Directions. Instructions Checklist. Step 1. Whisk together sugar and cocoa in a medium saucepan. Whisk in 1/2 cup water and corn syrup; place over low heat and cook, stirring occasionally, until warm to the touch, about 4 minutes. Stir in chocolate until melted and smooth, about 1 minute more.

In saucepan, combine sugar, water and corn syrup; stir over low heat until well-mixed and heated to 92°F (thin enough to be poured, but thick enough so it won't run off the cake, cupcake, or cookie). After fondant is heated, stir in melted chocolate, then add flavoring. Click to mark this step as completed. 3.

Just melt some poured fondant in a small pan: Add about a tablespoon of cocoa powder per 8 ounces of fondant. Alternately you can use about three ounces of bittersweet bar chocolate, though if you proceed to refrigerate pastries finished with this sort of chocolate poured fondant you’ll likely get streaks of cocoa butter in your finish.

Instructions Checklist Step 1 In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Remove from heat and stir in chopped chocolate and almond extract until chocolate is melted and mixture is smooth.

Basic Fondant Recipe: This recipe can be used as the creamy interiors of chocolate candies, as a poured fondant when remelted and as rolled fondant used to cover cakes. Marshmallow Fondant Recipe : This fondant is made with mini marshmallows and can be used as you would regular fondant -- to cover cakes, form shapes, and make candy.

Traditionally, poured fondant was made by making a dense sugar syrup, then stirring it over a period of about half an hour until it turned into fondant. Fortunately, the modern age brought us the food processor, which made things much easier.

For Chocolate Poured Fondant: follow recipe as directed, but increase water by 2 tablespoons. After fondant is heated, stir in 3 ounces of melted unsweetened or bittersweet chocolate, then add flavoring.

To make poured fondant 1, the syrup should be taken off the heat when the temperature ranges between 113°C (235°F) to 116°C (240°F), also known as the soft-ball stage. The more you heat the syrup, the firmer the fondant will be. You could drop a bit of syrup into a bowl of cold water and let it cool for a few seconds.

In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.

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