Peanut Butter Fondant


30 centers


1 1/4 cups granulated sugar
2/3 cup whipping cream
1 tablespoon light corn syrup
1/8 teaspoon salt
1/3 cup miniature marshmallows
1 teaspoon vanilla extract
1/4 cup peanut butter
dipping chocolate


Place a 9" x 13" ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.

In a small heavy saucepan, combine sugar, cream, syrup, and salt and blend well. Heat until mixture is 238°F. Add marshmallows (do not stir). Pour into cooled baking pan or on cold slab and cool until candy is lukewarm. Work vanilla in with a spatula. Work peanut butter in when candy begins to set. Continue to work until candy becomes creamy. Let rest for 1 hour. Form into 3/4 inch balls and dip in chocolate.

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