White Chocolate Fondant Recipes

WHITE CHOCOLATE MARSHMALLOW FONDANT

Steps:

• Place marshmallows, white chocolate, butter, and milk into a microwave safe bowl. Heat for 1 minute and stir until all melted and smooth.
• Stir in vanilla and add in half the powdered sugar. Stir, stir, stir as best as possible. Scrape the edges, the mixture will be very sticky.
• Use a large plastic mat and cover it in Crisco. Sprinkle the mat with powdered sugar and dump out the marshmallow onto the surface. Knead the marshmallow and continue to add more powdered sugar.
• Knead until the marshmallow is no longer sticky and it won't take anymore sugar.
• Coat the Fondant in Crisco and wrap with plastic wrap and place into a baggie to rest overnight.
• The next day, pull off a small golf ball size of fondant and tint it green. Pretend you're playing with play doh and just keep folding it over and over until all the color is blended and no more white remains. Cover a work surface with some crisco and roll out to 1/8 inch. Use a mini leaf cookie to cutter to cut out the shape. Sprinkle with green sugar crystals and leave to dry overnight.
• Take half the fondant and roll to 1/8 inch thickness. Use a 2 1/2 inch scalloped cutter to cut the medallions. Set aside to dry flat overnight.

WHITE CHOCOLATE POURED FONDANT / POURABLE FONDANT

Steps:

• In a saucepan set over low heat, or in the microwave (30 second intervals), melt the white coating or chocolate, stirring until smooth.
• Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.
• Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with and pours smoothly, at about 100°F.

WHITE CHOCOLATE FONDANT

Steps:

• 1. Grease large glass bowl.
• 2. Put marshmallows in bowl and heat in 10 second increments until marshmallows are melted. St.ir often and do not burn
• 3. Add vanilla, butter flavoring, corn syurp,and water, 1 lb of powdered sugar stir until well blended
• 4. Melt 2 cups of whit chocolate chips in microwave bowl for 50 sec (or double boiler).
• 5. Stir in melted chocolate chips and mix well.
• 6. Kneed fondant on a powder sugar covered surface adding powdered sugar as needed to make it less sticky.
• 7. Let fondant set for 24 hours before use (flavors blend well)

WHITE CHOCOLATE FONDANT

Steps:

• Melt white chocolate in a double boiler.
• Transfer white chocolate to a bowl and stir in syrup.
• It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours.
• After 24 hrs, it will be hard, but knead until smooth. You can put it briefly in the microwave to make it easier to get out of the bowl. Sometimes lumps have formed, but if you keep kneading you can get these out. Knead a small portion at a time if it's more manageable. If it gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily.
• Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking.
• To Tint: Add Wilton gel color to fondant and knead in color until well blended.
• To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use.
• Note: Preparation time does not include the 24 hour hold.