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White-Chocolate Fondant

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Ingredients

Makes 2 pounds

  • 9 ounces best-quality white chocolate, finely chopped
  • 1 ounce cocoa butter
  • 7 tablespoons light corn syrup
  • 1 pound rolled fondant
  • Cornstarch, for dusting, if needed

Directions

  1. Set a heatproof bowl over a pan of water; bring water just to a boil. Remove pan with bowl from heat.
  2. Put chocolate and cocoa butter in the bowl; stir just until melted. Remove bowl from pan; stir in corn syrup. Pour mixture onto a sheet of plastic wrap; fold sides in to cover. Let stand at room temperature overnight.
  3. Knead white-chocolate mixture to soften, then knead it into rolled fondant until well incorporated (if it sticks, sprinkle work surface with cornstarch). Wrap in plastic; let rest overnight. Before using, microwave fondant on medium power for 5-second intervals until pliable.
From Martha Stewart Weddings, Spring 2004

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