35 syrup sugar fondant Recipes

sweetened condensed milk, light corn syrup, sugar, drops peppermint oil, dark chocolate candy coating, coarsely chopped, divided, maraschino cherries

white sugar, light corn syrup, water, egg whites, vanilla extract, almond extract, salt

sugar , sifted (about 1 1/2 lbs.), water, light corn syrup, clear almond extract (may substitute any clear flavor, lemon is also delicious)

sugar , sifted, water, light corn syrup, unsweetened chocolate, chopped, almond extract

gelatin, cold water, light corn syrup , and, light corn syrup, glycerin, shortening, flavored extract, h powdered sugar

agar-agar flakes, agar-agar flakes, cold water, liquid glucose (there is a glucose mixture that wilton sells, but you can use light corn syrup, you ll just get a so), vegetable shortening, glycerin, sugar (about 2 lbs., 8 cups is a lot, plan on using more like 6. the 8 really makes it stiff and dry or cra), as desired (icing color), flavoring , as desired

gelatin, cold water (replace 2 tbsp water with vanilla, rosewater, orange flower water or freshly squeezed lemon j), liquid glucose or 9 tbsp light corn syrup, glycerin, vegetable shortening, sugar

unflavored gelatin, cold water, corn syrup, glycerine, shortening, vanilla extract (or your flavour of choice), sugar , sifted

sugar, water, cream of tartar (it makes a whiter candy), light corn syrup (karo)

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.

egg whites, unsalted butter, at room temperature, sugar, pure vanilla extract, pure almond extract, cake flour, baking powder, milk, at room temperature, corn syrup, water, powdered sugar, drops lemon extract, semisweet chocolate, melted, silver dragee

sugar , sifted, cold water, unflavored gelatin, glucose (found in cake decorating stores) or white corn syrup, glycerine (found in cake decorating stores), desired flavoring ( vanilla will give the fondant an off-white color), cornstarch

sugar , sifted, cold water, unflavored gelatin, glucose (found in cake decorating stores) or white corn syrup, glycerine (found in cake decorating stores), desired flavoring (vanilla will give the fondant an off-white color), cornstarch

butter, softened, light corn syrup, salt, sugar, divided, sugar, pecan halves, toasted (about 3/4 lb)

powdered sugar, milk, light corn syrup, clear vanilla extract, white icing color, almond extract