This recipe calls for citric acid, which adds a pleasant sourness. It can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted, but the fondant might be missing a fruity “bite.”
- 1 cup cream
- 3 tbsp light corn syrup
- 3 cups granulated sugar
- ¼ tsp salt
- 1/8 tsp baking soda
- 1 cup fresh or thawed frozen raspberries
- ½ tsp citric acid
- 1/3 cup marshmallow cream
- Pink or red food coloring (optional)
- 1 lb white or chocolate candy coating
1. Place the cream, corn syrup, sugar, salt, baking soda, and raspberries in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.
2. Cook the candy without stirring until the thermometer reads 240 degrees F (115 C). Once it reaches the proper temperature, remove it from the heat and take out the thermometer.
3. Pour the candy onto a greased baking sheet and allow it to sit until it feels just warm to the touch. Depending on the temperature of the room, this might take 10-20 minutes.
4. Once warm but no longer hot, sprinkle the citric acid on top, and stir in the marshmallow cream and a few drops of pink or red food coloring. The food coloring is optional, but without it the candies are more of a dull reddish-pink.
5. Begin to stir everything together with a wooden spoon. This is called “creaming” the fondant and it works best if you move in a figure-8 pattern, scraping the fondant together, working it into an 8 shape, then scraping it back into the center.
6. As you cream the fondant, it will go from shiny and translucent to shiny and opaque and start to get thicker. Continue to work it, and it will eventually lose its shine and become more opaque and have a fudge-like texture and dull finish. This creaming process takes awhile, perhaps 20 minutes, so prepare yourself and alternate arms if necessary.
7. Once the fondant is thick and stiff, test it out by rolling a piece into a ball. If it holds its shape and doesn’t collapse, the fondant is ready. If it doesn’t, continue working it with the spoon until it is stiff enough. You can either wrap it in cling wrap and store it at room temperature, or roll it into balls right away for dipping.
8. If you have rolled it into balls, store them in the refrigerator to firm up while you melt the candy coating in the microwave.
9. Once the coating is melted, dip the raspberry fondant centers into the chocolate one at a time, and place the dipped centers on a foil- or waxed paper-lined baking sheet to set. Sprinkle the tops with any desired decorations while the chocolate is still wet.
10. Place the tray in the refrigerator to harden the chocolate for about 15 minutes. Store dipped Raspberry Fondant in an airtight container in the refrigerator for up to 2 weeks, and allow them to come to room temperature before serving for best taste and texture.