- 1-1/3 cup heavy cream
- 2/3 cup milk
- 1/4 cup honey
- 2 tbps butter
- 4 cups granulated sugar
- 1/2 cup marshmallow cream
- 2 tbsp vanilla extract
1.Place a small ungreased baking sheet or 9x13 pan off to the side.
2. Place the cream, milk, honey, butter, and sugar in a medium-large saucepan over medium heat. Stir until the sugar and butter dissolve, then insert a candy thermometer.
3. Bring the mixture to a boil and cook, stirring frequently to prevent scorching, until the thermometer reads 245 degrees F/118 C.
4. Once at the proper temperature, remove the pan from the heat and pour the candy into the reserved 9x13 pan or baking sheet. Allow it to cool until the bottom of the pan no longer feels hot, about 30 minutes.
5. Once the candy is just warm to the touch, start to stir vigorously with a wooden spoon, moving it back and forth and in a figure 8 pattern to start "creaming" the fondant. When the fondant starts to turn opaque and get thicker, add the marshmallow cream and vanilla extract and continue stirring.
6. Keep working the fondant until it is very thick and stiff. This process may take 10-15 minutes, depending on the temperature of the fondant and the room. Keep stirring until the fondant is very stiff and opaque, not glossy, and you can easily form it into a ball that keeps its shape. If necessary, knead it at the end to get a smooth texture.
7. Your Honey Fondant is now finished and can be used right away. This fondant is great when rolled into balls and dipped in chocolate. You can also knead in toasted chopped nuts or dried fruit. If you're not using Honey Fondant right away, wrap it well in cling wrap and store it at room temperature for several days, or in the refrigerator for up to two weeks.