I've asked a couple of people that have a great recipe for white chocolate fondant if they could share it but to no avail I have heard that it is sooo fancy looking and tasting that I would love to try it. Thanks in advance
Here's one from here!
LaWanda white chocolate fondant
1/2 cup Heavy cream or liquid coffee creamer (I use White Chocolate/ Macadamia Nut)
3 pkg. unflavored gelatin
1 c white corn syrup
3 Tbsp real butter
3 Tbsp glycerin
2 t clear vanilla
6 oz white chocolate, chopped
3 1/2 - 4 lb. powered Sugar. (I sift mine)
Mix cream with gelatin, allow to firm up 3-5 min. Set on double boiler with simmering water stirring until melted. Add corn syrup, white chocolate, butter, glycerin and vanilla. Cook over simmering water until butter is almost melted. Remove from heat & let cool till luke warm.
In large mixer bowl place about 2 lbs of the PS. Pour liquid through strainer until partially mixed. Attach to mixer using dough hook, mix on low until sugar is well mixed then start adding about 1 cup of PS at a time until the fondant wraps around the dough hook. Place fondant on smooth surface dusted with PS & knead until smooth. Wrap fondant in greased plastic wrap, wrap again & place in plastic bag or air-tight container. Let it rest over night.
This makes a whiter, more flavorful fondant than MMF.
Thank you so much! It sounds delicious. I saw about LaWanda's fondant in another thread but I couldn't find it here. I don't know if recipes get erased every so often, but I couldn't find it. So Thank you! I will definitely make it
This sounds sooooooo yummy!
Here's another fondant recipe that I found on CC. I haven't tried it, but it sounds good and seems REALLY easy...
Recipe For Dark Chocolate:
1/2 lb of Chocolate Flavored Coating(like for Almond Bark)
1/3 cup Light Corn Syrup
Melt together in double boiler. Roll into a ball and let stand for atleast 2 hrs. or overnight. DO NOT REFRIGERATE!! Knead until smooth and the consistency of fondant. To Roll Out: Use cooking spray instead of corn starch or powdered sugar. Here's what I did: I sprayed cooking spray onto freezer paper(slick side up) and kept rolling the chocolate out with a rolling pin and kept my rolling pin coated in cooking spray to keep it from sticking. I just picked the whole sheet of freezer paper up and turned it upside down on the cake and peeled the paper off. This process is the same as covering a cake in fondant. After cake is completely covered, spray with a light coat of cooking spray, blot excess with a paper towel. This gives it a beautiful sheen.
The good thing about using this chocolate recipe as opposed to fondant it has a wonderful taste and any mistake can easily be fixed just by smoothing and reshaping the chocolate with your finger.
Recipe for White Chocolate:
1 Lb of White Chocolate flavored coating(like for Almond Bark)
1/2 cup of Light Corn Syrup
Follow the same steps as the dark chocolate for the white chocolate. When you are ready to work with it, you will need to squeeze out the excess fat absorbing with paper towels until smooth and consistency of fondant. It is now ready to be colored using GEL Colors.(same as for fondant) DO NOT USE WATER BASED COLORS OR FLAVORS!!!
saving this too- that sounds so good!
Hi Debbie: thanks for pointing out that recipe for dark chocolate. It does sound easy and I will try it, maybe making half recipe for a tiny cake...I've never worked with "almond bark" or chocolate for coating, is that the same as candy melts?
I've made several different recipes for fondant from cc. Some are better than others... but I think LaWanda's white chocolate recipe tastes the best! It's also great to work with, I haven't had any real problems with it yet.
Regarding LaWanda's white chocolate fondant: After reading the great reviews I have two cakes that I'm going to use it on. One is a "girly" cake with some gumpaste carnations and a miniature"quilt" drapped on the side, kinda like the cake on the Wilton's fondant/gum paste course. The other one is a "toilet paper roll" on top of a Germans chocolate cake.
Question: for the mini quilt and the outer "paper" of the roll, can I mix some gum paste with the chocolate fondant like you do with MMF? so decorations will set up firmer...
Yes you can mix gumpaste into the fondant, i do it all the time. armywife1 do you cover cakes with the chocolate clay?
I have tried doing it before with a cowboy hat it really didn't work. I found it to stiff to work with it didn't want to smooth down around the bottom of the cake!
I was so disapointed.
Thanks for asking this great question! I have already copied the recipe. I needed a Whiter fondant.
curious to know the answer to the question posed by revel re covering the cakes with chocolate clay?
Does anyone know how long this white chocolate fondant is good for? How long should it be left at room temp? How long can it be frozen for. Thanks, sorry so many questions, by the way this is very similar to Michele Foster's Fondant. Nice to see a variation that I can try!!
I'm so glad I stumbled across this recipe. I have a white chocolate cake in the freezer right now that I will be covering with this white chocolate fondant. Yummy! Thanks for sharing.
Hi revel: I made the LaWanda's white chocolate fondant and OMG! it is delicious. It made the entire room smell like chocolate and hazelnut. It was soo easy to work with, even easier than MMF, less sticky, whiter, tastier, just a pleasure for the senses In other words I LOVED IT! The toilet paper cake was hilarious and the "girly" cake was so beautiful the b-day girl wouldn't cut into it and wanted to just freeze it. For some reason I can't upload pics. Thank you soo much for sharing this( if there was an emoticon with a heart I would use it)
Your Welcome! I got the recipe on CC a few weeks ago So i can't take to much of the credit!
I hope you can get your pictures uploaded, i'd love to see them!
I would love to try this too
Thanks for the recipe, can't wait to try it
Thank you so much for the recipe, I am doing the 'Happy Dance'.
Hi Angie: I have another question for you, if I wanted a regular chocolate fondant could I use just regular instead of white chocolate? This may be a dumb question but I've learned to assume nothing... Is just that I love the texture of this and even though I see recipes for the chocolate clay or even the chocolate MMF I would love if a substitution of chocolates would work on this. Thanks again
I was also wondering about the regular chocolate. I don't see why it wouldn't work, but I am waiting to hear as well.
This does sound good! I can't wait to try this!
can someone help me with how to color modeling chocolate?and can i put ganache underneath or it doesn't need anything to attach to cakes?