Basic Cream Fondant

(single recipe. can 1 ½ Xs) (The McMullin family Making the fondant and dipping the chocolates takes time and effort and is a bit tricky, but well worth it. We recommend you tackle it when you have (make) plenty of time and are not in a hurry. …Good things in life take time. J ,) 4       cups white sugar 1 ½    cups milk or cream 2       Tbsp. white corn syrup 2       Tbsp. Butter, divided  few grains salt (2 to 3 shakes) Combine sugar, cream or milk (we mostly use fresh cream), syrup and half of butter in pan, place over heat and stir constantly until mixture begins to boil. Keep boiling rapidly until fondant reaches soft ball stage (230 degrees F). Do not stir once it boils. Drop rest of butter into hot syrup, place tight cover on pan, remove from heat. Cool as rapidly as possible by siting pan in cold water, or any cold place. In winter time sit out in snow. Let cool thoroughly until mixture feels cold to the touch. Take out of pan into platter or Pyrex cake pan or on flat table top and beat continuously. Mixture will be shiny and stiff. As beating continues mixture will become thinner and lose its gloss. Continue beating until mixture thickens again. Add flavouring. Place in container and cover tightly to keep from drying on top. TIPS: Use real butter. Use mostly cream and some half and half or whole milk. Keep sides of pan clean of sugar. Wash down before boiling. Use as     little water as possible, use no water after boiling. As it boils and gets closer to the temp. (230 degrees, or soft ball stage),     remove excess foam and using a spoon, drop some into cold ice water     in a tall clear glass to test (string, soft and putty like). When ready, cut up rest of butter in slices - do not stir in – and lay on     top of fondant and cover with tight lid. Lift cover to wipe inside of lid     to remove any water droplets. Cover and place in cold 1 ½ hrs.- 2 hrs. Fondant should feel same temp. as finger - neither warm or cold. We stir ready fondant on top of large marble slab using two large flat     utensils (spatulas). Use scooping and folding motions, keeping it from     spilling off sides. Depending on its temperature and how fast you mix, it     could take about 15 min. for it to “turn”. (it changes color and consistency) Flavors:   (hint – mix in flavorings and taste!   May need to add more) Fudge – approx. 2 heaping Tbs. cocoa. Mix with sugar first before    cooking fondant. After cooling, mix well in pan, adding ½ tsp. vanilla. Cherry-Almond – approx. ¼ tsp. imitation almond flavoring and about     7- 9 Maraschino cherries, finely chopped. This fondant is sometimes     difficult to roll as it is sometimes liquid-y – try to keep it ‘dry’. You     may have to keep popping it in the fridge to re-harden to aid rolling. Almond – use almond flavoring, place an almond on top. Lemon – approx. 1 12 tsp. fresh lemon rind, grated finely; plus about 1/8     tsp. pure lemon extract. Orange – approx. ½ - ¾ Tablespoon grated orange rind. Strawberry or raspberry – approx. 2 tsps. extract. Maple – approx. ¼ - ½ tsp. Mapeline. Place walnut on top. ? Vanilla – approx. 1 tsp. vanilla extract Peanut clusters – mix unsalted, dry peanuts with melted chocolate in a     bowl and drop onto wax paper with spoon. Preparation of Chocolate (for dipping Fondant)   Cut up chocolate (Ghiradelli is great) and put in heat-proof bowl or pan in warm oven (150 degrees) or over warm water (double boiler) to melt. Be careful that no water or steam gets into choco-late. Stir often. When melted, place some in a dipping bowl or pie plate. Mix with hand until cooler, just the right temperature. Test chocolate by dipping fondant. If chocolate runs and makes a skirt around base of dipped fondant, or if the chocolate dries slowly, the chocolate is too warm. Continue mixing chocolate with hand until when fondant is dipped, chocolate dries quickly.    Dot wax paper with chocolate, placing dipped fondant piece on top. Chocolate should be well mixed at all times to keep the cocoa butter from separation from the chocolate. Allow dipped fondant to stand on wax paper for about one hour before boxing. If possible let set several hours before boxing. Dip in cool room and remember chocolate must feel cool to the touch. Seven pounds of chocolate will dip about ten pounds of sugar cooked into fondant. Submitted by: Kathy McMullin