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Center Cream I

  • 2 cups sugar
  • 1/3 cup corn syrup
  • 1/2 cup cold water
Put sugar, corn syrup and cold water in a saucepan. Proceed as in White Fondant I (see White Fondant I recipe.) The fondant may be worked before it becomes cold and should be put in a jar before it becomes firm as it is quite sticky to touch if left under a wet cloth and kneaded. This makes a soft, smooth cream and is best used by being molded in cornstarch and coated with chocolate. Be careful not to get it hot when melting it or the centers will be hard instead of creamy.
Submitted by Tess M Jul 19, 2009 15 min 30 min 45 min


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