White Chocolate Fondant Recipes

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:

• 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.