How Do You Make Chocolate Candy Filling?
Fondant is a versatile confection that can be used as a smooth glaze for cakes and pastries and for chocolate candy filling. Learning to make fondant is a necessity for any serious candy maker. Fondant is used as the center of chocolate creams and bonbons. It can be flavored and colored. Combine the sugar, cream of tartar and water in a heavy pan and bring to a boil over medium heat. Stir until the sugar is dissolved. Place the lid on the pot and let it boil for 3 minutes. Uncover the pot and wash down the sides of the pan, using a pastry brush dipped in water. When the cooking sugar and water splashes up onto the sides of the pan, it can cause the mixture to crystallize. This is why you want the inside of the pan, above the liquid, to be clean. Allow the mixture to boil, without stirring, until it reaches the soft-ball stage. Use a candy thermometer. The soft-ball stage is 238 degrees F. Remove from the heat and pour onto a cookie sheet. Allow the mixture to pour freely from the pan,
