Coffee Fondant Recipe
Coffee is more than a delicious beverage enjoyed by millions around the world. It’s also one of the world’s favorite flavorings, ranking right up there with chocolate, vanilla and strawberry. If you’re looking for a candy filling or frosting that’s subtly exotic and indescribably delicious, try this coffee-flavored fondant on for size.
These simple inredients are all you need to turn coffee into a dreamy candy filling.
If you’ve never tried making candy before, fondant is actually a good starting point. Your first try may not turn out smooth, easy-to-work cake fondant, but you’ll definitely get something that’s more than adequate for dipping in chocolate. Even better, if your coffee fondant doesn’t set up right on the first try, you can always melt it over hot water and try again.
Coffee Fondant Recipe
- 4 cups granulated sugar
- 1 cup hot coffee
- 1/8 tsp cream of tartar
- Heavy saucepan
- Candy thermometer
- Pastry brush
- Marble slab or
- Heavy platter
- Cooking oil
- Wooden spatula or paddle
- Put the sugar in a clean, dry heavy saucepan. Avoid aluminum or any pans with pits or scratches.
- Add the hot coffee to the pan and stir it until the sugar is dissolved in the coffee.
- Turn the heat to medium and bring the coffee and sugar just to the boiling point.
- Add the cream of tartar.
- Clip the candy thermometer to the side of the pan.
- Boil the coffee and sugar mixture without stirring it until the candy thermometer reads 240 F. (115 C) or until the syrup forms a soft ball when dropped into cold water.
- Hint: As sugar granulates on the sides of the pan, wash them down with a pastry brush dipped in cold water.
- Pour the coffee syrup out onto a slightly oiled marble slab or large platter.
- As the edges cool and start to harden, turn them into the center. Scrape from the outside edges into the center with the wooden spatula or paddle as the fondant hardens.
- When the mixture begins to lump like cookie dough crumbles, oil your hands and begin squeezing and kneading the fondant with your hands. Work until the fondant is smooth and can be formed into a ball or long snake.
- Wrap in waxed paper or put in a covered jar in the refrigerator for a couple of hours or until ready to use. The fondant will keep for several weeks in a covered jar.