Basic Fondant (Creme center for chocolate covered cremes)

Basic Fondant

5 c. sugar
1 c. whole milk
1 c. heavy whipping cream
4 TBSP butter or margarine
1/2 t. cream of tartar
(Optional: 1 tsp of either orange, vanilla, or almond extract; 1 c. chopped nuts)

In large saucepan, combine all ingredients except flavoring and nuts.
Stir until sugar is moistened.
Place over high heat.
Bring to a boil, then gradually lower the candy thermometer into boiling syrup. COOK WITHOUT STIRRING, lowering the heat slightly as mixture thickens.
Cook to 236.
Pour out on a slab (marble is ideal) and cool to lukewarm.
Work with a spatula until fondant creams, then knead with hands until it is very smooth, adding flavoring or nuts if desired.
Form into a ball an let the mixture res on the slab until it is completely cool.
Form into 3/4 in balls and dip in chocolate.
To store, wrap fondant tightly in wax paper or plastic wrap and place in a bowl, and then cover with a damp cloth.

Orange Pecan Creams
2 c. basic fondant
3/4 t oil of orange
1/2 c. chopped nuts
a few drops of orange food coloring

Vanilla French Creams
2 c. basic fondant
1/4 t. clear vanilla flavoring

Butterballs
Use the Vanilla French Cream ratio,
form into balls and roll in crushed nuts

Peppermint Patties
2 c. basic fondant
1/4 t. oil of peppermint

Strawberry Creams
2 c. basic fondant
1 t. strawberry flavoring
a few drops of food coloring

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