Make This Fondant Without a Candy Thermometer
There are candy stores and there are candy bars, and I adhere to the latter camp firmly. While I don’t mind the candy-making cleansing sesha, my main goal – especially during the holidays – is to produce large quantities of treats. That’s why this fiction, which takes less than five minutes of your active time, is cooked every Christmas.
The recipe is so simple that it almost seems like a hoax. Aside from the salt and vanilla, which I bet you already have, you’ll need a 12-ounce bag of semi-sweet chocolate and a 14-ounce can of condensed milk.
Pour these two ingredients into a microwave-safe bowl along with 1/2 teaspoon of salt and mix together. You can also add a cup and a half of nuts, dried fruit (why?), Or a mini marshmallow if you like. Place it in the microwave for a minute, stir again, and microwave at 30 second intervals, stirring in between, until the chips are completely melted. Add a teaspoon of vanilla, transfer to a 9-inch square frying pan lined with parchment or wax paper, and smooth the top. Then wait.
Once the fondant is matte and completely hardened – it will take a couple of hours in a cool, dry place – lift it out of the pan by the paper and transfer it to a cutting board. Cut it into squares, eat five in the way that doesn’t work for your station, and store the rest in an airtight container at room temperature.
Enjoy a very light yet creamy, rich and slightly crystalline confection. I don’t know if not painstakingly stirring, boiling sugar, and controlling temperature will improve its taste, but it won’t hurt.