Mid-November, I start thinking about Christmas. A bit of thought is required because I like to make candy and ship packages of it back to my family in New York. The problem is timing. Mail slows down, a lot!, in December. So I want to get it in the mail as soon as possible after Thanksgiving so it can reach its destination in time to be enjoyed for the holiday. That means candy-making is competing for time with National Novel Writing Month, garden clean-up, conferences and Thanksgiving.
One thing I can do to help myself is to make some of the candy in advance. A family favorite is homemade peppermint patties. Fondant is the key to that creamy filling. Since I don’t live near a baking/candy store where I can buy packages of it, I make it myself.
This recipe is taken from the book, Homemade Candy by the food editors of Farm Journal and edited by Nell B. Nichols. Copyright 1970.
So, here’s how you do it.
Liquid and glass measuring cups
1 cookie sheet
2-quart stainless steel pot
2 cups white sugar
2 T light corn syrup
3/4 cup boiling water
1/8 tsp salt
3/4 tsp almond extract
Almond extract is the traditional flavoring for fondant. Since I’m using the fondant for peppermint patties, I use peppermint extract. You can use any flavor you like: strawberry, maple, lemon, it’s all up to you.
Combine all ingredients, except the extract and chocolate, in the 2-quart heavy saucepan and stir gently over low heat until the sugar is dissolved. I say stir gently because like all candy, you want to keep as much sugar crystallization off of the sides of the pot as possible.
Bring the mixture to a boil.
Cover and boil for 1 minute. (This gives the steam inside a chance to wash any sugar crystals off of the sides of the pan.)
No picture of the next step. Sorry.
Remove the lid and cook to the soft ball stage, 238 to 240 degrees F. If you live in a high altitude area as I do, you’ll have to modify the temperature range to fit your altitude. See note below about my mistake. That step goes here!
Pour at once onto a cool, moist baking sheet, platter or marble slab. Let cool until lukewarm.
Work with a broad spatula or wooden paddle until fondant is white and creamy. Add your extract of choice. Knead until smooth.
Put in a plastic bag and close tightly. Place in refrigerator to mellow at least 24 hours or for several weeks!
Now, here’s a note. I tried three times to make this fondant.
You can see pictures here of the fondant not becoming creamy and white. It wasn’t until I was typing up this post that I see where I made my mistake. So if the fondant doesn’t come out, one fix is to add confectioner’s sugar.
I added half a pound of sugar before it became the correct, well, close to correct consistency. I tried again a couple of days later and made the same mistake. That time I let the fondant sit on the cookie sheet, working it every half hour until it was close to the correct consistency.
What was my mistake? I skipped the cooking to soft ball stage step. Color me red! I wanted to share that fail with all of you. Not everything done in the kitchen comes out right. Laugh, and keep on going.
When you’re ready to make your patties, pull the fondant out of the fridge, and divide into 4 equal portions. Knead the fondant until soft then press into shape. For me, this would be one inch balls that I then press into a disk shape. I put the disks on a cookie sheet and let the fondant develop a skin. This will allow the discs to hold their shape when I dip them into warm, dark chocolate. Place the dipped candy on a wax or parchment paper-lined cookie sheet to harden in a cool place.
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your favorite candy recipe or biggest kitchen disaster in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Thrillers, Mysteries and a lot of other things and you can find links to all of my books atwww.ConniesRandomThoughts.com.