Caramel candy floss
Description
The recipe won't take much time. A great advantage of this fondant is that it can be stored in the refrigerator for several months without spoiling. You can use caramel fondant to decorate cakes, donuts, buns, and pastries—basically, any sweet baked goods. Before applying the fondant to baked goods, you can add a few drops of flavoring to make the treats not only tastier but also more aromatic. Serve chilled.
Instructions
- 1
Step 1
1. Add sugar and water to a saucepan, place over low heat. Let the sugar dissolve, then simmer the syrup for 5 minutes over low heat.
- 2
Step 2
2. Then add the lemon juice and cook the syrup a little longer over low heat. Do not stir; periodically test for readiness by dropping a bit into cold water—the syrup should form a ball.
- 3
Step 3
3. When the syrup is ready, transfer the saucepan to a bowl with cold water and slightly cool the mixture. Beat the syrup with a mixer until it becomes a thick white mass.
- 4
Step 4
4. For caramel fondant, boil the syrup over low heat until golden, then cool the syrup in a bowl of cold water and whip. Store the fondant in the refrigerator.