White chocolate adds a buttery shade and a rich chocolatey flavor to traditional fondant.
- Yield: Makes 2 pounds
Photography: Gentl & Hyers
Source: Martha Stewart Weddings, Spring 2004
- 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
Set a heatproof bowl over a pan of water; bring water just to a boil. Remove pan with bowl from heat.
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.
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.