Chocolate Fondant

So sometimes you need black frosting, while everyone will agree that it doesn't taste the best, and your teeth do not thank you for it....Sometimes you just must have BLACK!. Fondant is tricky, and so to get black in a fondant you need to start with Chocolate. Tastes better too! Here is the recipe that I use from WILTON...They are the best....that is why they have the best recipe.


Chocolate Fondant

Ingredients:

14 ounces Dark Cocoa Candy Melts®
1/2 cup light corn syrup
24 ounce package Ready-To-Use White Rolled Fondant
Black Icing Color (optional)

Makes:

About 2 pounds chocolate fondant.

Step 1

Melt Candy Melts following package directions. Add corn syrup; stir to blend. Turn out mixture onto waxed paper; let stand at room temperature to dry and harden several hours. Wrap well and store at room temperature until ready to continue with recipe.

Step 2

Knead small portions of candy mixture until soft and pliable. Knead softened mixture into fondant until smooth and evenly colored. If darker color is desired, knead in icing color.