How to Make Cream Fondant for Chocolates - Centers for Hand-dipped Chocolates

Joyce L. Whiting (or Grandma Joyce as we know her) has been making hand-dipped chocolates and pecan nut rolls for decades. Here, she shares the recipe and demonstrates her process for making cream fondant.

Creamy fondant (creme fondant) is the flavorful center you find inside of a hand-dipped chocolate. Joyce also uses her creamy fondant in the centers of her cashew nut rolls.

Penuche, which is similar to creamy fondant, typically uses brown sugar rather than granulated sugar, but the process for making it is the same. Joyce uses penuche in the centers of her caramel pecan nut rolls.

Candy-making was passed down to Joyce by her own mother, and Joyce makes hundreds of chocolates each holiday season to give away to friends, neighbors, and family.

You'll find additional information for making fondant on Joyce's blog: https://tableforfifty.com/cream-fonda...

You'll find a video for making caramel for the nut rolls here:    • How To Make Caramel Pecan Nut Roll  

The complete nut roll recipe, plus instructions for making caramel are found here:
https://tableforfifty.com/caramel-nut...