Chocolate Fondant


Submitted by Kathy Johnson of Salem, Ohio


  • 3 cups sugar
  • 1/8 tsp. salt
  • 3/4 cup heavy cream
  • 6 Tbsp. milk
  • 6 Tbsp. light corn syrup
  • 2 squares semi-sweet chocolate
  • 1-1/2 tsp. vanilla
  • Chocolate for dipping


  1. Combine sugar, salt, cream, milk, corn syrup, and chocolate in 3-qt. heavy saucepan. Cook over low heat, stirring until sugar dissolves and mixture reaches a boil. Cover and let boil 3 minutes (watch that it does not boil over).
  2. Remove cover and cook, without stirring, to the soft ball stage (238°). If sugar crystals form on side of pan, wipe them off. Pour at once onto cool, moist platter, baking sheet or marble slab. Let cool until lukewarm.
  3. Then beat until fondant becomes creamy. Knead with hands until smooth; add vanilla, working it into mix. Wrap with waxed paper, put in a container, cover tightly and store in refrigerator at least 24 hours, or for several weeks.
  4. When ready to coat with chocolate, let candy reach temperature of cool room in which you will do the dipping. Divide in 4 portions and flatten each. Roll each to make 1” in diameter. Cut 1/2” slices and shape in ovals, rounds, or as you like. Put in a cool place until set. Then dip in chocolate. Makes about 48 centers or 2 pounds.

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