Dry Fondant Mix For Candy Making

Dry Fondant Mix For Candy Making

CK Products

Regular price $7.00 Sale

  • How can a candy seem both light and airy, yet creamy and buttery?  With Dry Fondant!  (NOT to be confused with the fondant used for cake coverings.)
  • Dry fondant is used in making super light yet slightly fudge-like candy centers.
  • My favorite flavor combination?  Pralines and cream!  It reminds us of Divinity, but without the tears of frustration caused by Arkansas humidity!  And it only takes 15 minutes to complete!  See the recipe in the below video!
  • Directions: Easy Cream Center:
    • Ingredient list: 1 lb. Dry Fondant, 2 T Milk or Whipping Cream, 6 T Butter or Margarine. 
    • Warm liquid and butter on stove top.
    • Stir the Dry Fondant into the mixture, then knead with your hands or a sturdy stand mixer.
    • Flavor and color as desired.
    • Roll into portions or press into chocolate lined candy molds.
  • We prefer to eat these centers fresh out of the mixer.  They retain their super creamy and buttery texture when eaten within a day or two.  If not coating in chocolate, keep them wrapped up tightly in an airtight container to reduce drying.
  • Net Weight: 16 oz. (453.6g)  -  (Contains 3% invert)
  • Ingredients: Pure Cane Sugar containing 3% Invert Cane Sugar.
  • The invert sugar is cane sugar that has been processed in a way to change its crystalline structure.  This slight change allows these new crystals to get in the way of larger crystal chains...keeping the candies super fine and creamy and preventing tiny rock sugar grains from forming as it sits.  This prevents a "granular" or sandy texture from forming in candies, fudge, and other fine confections.
  • Shelf Life: 9 months if kept in cool, low humidity environment.
  • Flavor with extracts or oils.
  • Color with gel color.
  • Note: This product is prepared and packaged using machines that may come into contact with wheat/gluten, eggs, dairy or dairy products, soy, tree nuts.
  • Another side note... If you want to make liquid centers, you START by using dry fondant with 1/4 to 1/2 teaspoon of Invertase blended with it.  The Invertase starts an enzymatic chain reaction that slowly turns your cream centers into liquid centers! 
  • How would you use it? 
    • Cherry Cordials: Wrap the fondant around cherries and dip them in chocolate.  2 weeks later you'll have Cherry Cordials with a liquid center. 
    • Cream Eggs: Use only 1/4 teaspoon of Invert to create Orange Cream Centers in Easter Cream Eggs. 
    • Add bourbon or brandy flavors and form the fondant in bottle shapes.  Two weeks later you have liquid liquors, without the alcohol. 
  • Certified Kosher

For Ooey Gooey Fondant Texture!

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