Do you think I substitute Wilton choc. candy melts for semi sweet chocolate in Michelle Fosters fondant? Any help or opinions are so appreciated, thanks Laura
I don't know if the way I do it is the "right" way. But I make a batch of fondant and a batch of chocolate candy clay and combine them. I just looked up her Update Fondant recipe on here and it say you can add semi-sweet chocolate to the corn syrup to make chocolate fondant. HTH!
I will look up candy clay and see if I have the ingredients and try it. Thanks for the reply, I really wanted to try to make a chocolate fondant but didn't want to waste a bunch of ingredients if I can help it.
You're welcome and good luck!
I put melted chocolate in when it was time to add the butter and I think I either used too much or something. Also, I put a bunch of brown paste colour and used a little less glycerin. The fondant is like fudge! It doesn't hold any shape, it cracks, and when I roll it out it tears. It tastes really good though.
Here's how to make the best chocolate fondant on the planet....people tell me mine tastes like tootsie rolls!
Using the marshmellow fondant recipe, add 1/2 cup dutched cocoa and 1/4 cup special dark cocoa(Hershey's brand only), in place of the same amount of confectioners sugar. You also need to add about a tablespoon of shortening. I usually add the shortening to the water/marshmellow mix in the beginning, melting them together.
Here's pic of the last cake I made using it, so you can see what it looks like.
Wow, we love tootsie rolls I thought maybe I could just melt those. I just got through making the candy clay like Michellers suggested and mixed it with a bit of mmf and so far so good, it feels nice but still warm, I am going to let it rest until tomorrow and see if it works for me. I will def. try your recipe Momkiksbutt, thanks for sharing
Michellers, How long do you let your fondant rest and how do you reheat it?
I usually just let it sit in the fridge over night. I usually end up remembering to take it out of the fridge about an hour before I intend to work with it. I don't usually heat it though. I divide it into sections and kneed it until it's the way I like it and then incorporate it all back together.
I like using the candy clay because it's such a dark brown color I don't need to add any coloring. And if I want it lighter, I just add more fondant to it. So far it's worked well for me.
I used Ghirardelli white chocolate chips and added the melted chocolate to the mixture at the appropriate place (I don't have recipe in front of me right now). I did not make to separate candy clay first. I don't think it should be a problem using the Wilton Candy Melts though. Michele has added a page on her website to answer several questions that she has been asked so everything's all in one place. Here's her site with the info:
Thanks Michellers, I let a piece dry overnight to see how it would do and it is still a little soft(it probably doesn't help that it rained all night), I am going to try to roll it out and cover my cake this morning. I can't wait to go to that site xsticher, thanks for the info. Thanks again everyone