How to Make White Chocolate Fondant
Fondant is a sugar paste that can be used to create any shape, decorate cupcakes, cookies and to cover cakes. We can prepare the classic recipe for white fondant with marshmallows or risk a little bit more and try to add some flavour so it's not so rich. In this OneHowto article we'd like to show you how to make white chocolate fondant in a slightly different way, this time we won't use marshmallows so the taste of chocolate is more intense. Keep on reading to find out the steps to prepare your white chocolate fondant.
White chocolate can be solid or powdered, but it's preferable to have it solid. Glucose must be liquid, as the powdered format doesn't dissolve as easily in water or has the thickness we need to make the fondant. If you don't have glucose, then you can use white marshmallows (the same quantity in grams).
First of all, we'll melt the white chocolate in a double boiler. If you go for the powdered option, you must follow the next step.
In another bowl, mix the icing sugar with the glucose and water. It's important for the water to be lukewarm or even a bit hot so that the ingredients mix better. If you are using powdered white chocolate, you should add it once the other ingredients are well mixed.
When all the ingredients are dissolved, add the water mix, glucose and water to the white chocolate. You should stir everything until we get a solid dough, compact and that doesn't stick to your hands or bowl. We recommend you start the mix with a spatula or spoon and continue with your hands. Sprinkle some icing sugar in your hands to knead better.
You'll see the result is a creamy colored dough, ideal to dye if you want to make colored white chocolate fondant. Use liquid food coloring and add one or two drops to the dough. Dying the fondant in this state isn't easy, so it will take a couple of minutes to get all of the dough to get the color you want. A more simple option is to add coloring when the chocolate is melted.
When your fondant dough is ready, let it rest for some minutes and wrap it in cling film. You should do it so no air can go in, to avoid it going hard. Then, leave it for a whole day to rest and settle. After 24 hours, you can use your white chocolate fondant to decorate whatever you want!
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