Suak's Fondant and Dipping Chocolate
The FONDANT HAS TO BE MADE THE DAY BEFORE. You will spend TIME working flavors into fondant the next day to form the base for your candy. The last step is DIPPING. This step takes time as well. If anyone needs my help, message me and I will try happily to guide you as best I can through the process.
Featured Pinch Tips Video
- 2 1/2-3 pkg
- confectionery sugar
- 1 can(s)
- sweetened condensed milk
- 1/2 c
- margarine, softened
- 1 large
- semi-sweet chocolate chips, 32 oz package-ghiradelli chocolate is very good
- chocolate squares, unsweetened - again ghiradelli is wonderful
- cake parafin wax
Take whatever portion of sugar mixture you will want to use for a particular flavor you have chosen. My personal favorite is coffee. I use instant coffee granules (make sure they are finely ground or expresso powder). Add a few drops of water and form a paste. You will now start working or kneading your flavor into the portion you have cut off. After you completely work in your flavor(s), form candy into balls - you choose your size. Place on a tray (don't let fondant get too warm). Go to the dipping station. Have a tray ready with waxpaper to place the finished product on for drying. *When dipping try to let the chocolate drip off your needle or dipping stick as much as possible before placing on waxpaper. Don't forget to touch up pin hole from dipping stick with a dab of melted chocolate.