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Chocolate Cream Fondant

1 1/3 cup (320ml) hot water
4 cups (960ml or 800g) granulated cane sugar
1/2 cup (120ml) light corn syrup
3 ounces (85gm) unsweetened chocolate
2 tablespoons (30ml or 28g) butter

Melt chocolate over simmering water or in a microwave oven and set
aside Cut butter into small pieces and set aside

Make as above; cook until the mixture reaches 240F (116C).

Just before working fondant, pout melted chocolate over it and
scatter butter over the mixture. Work fondant as directed.

You may omit the chocolate and just use butter and some flavoring
as a variation

Chocolate almond centers:
Knead 1/4 cup (60ml) of chopped almonds, crisped, and 2 drops of
oil of almond into one-quarter of the fondant.

Chocolate coconut centers.
Knead 1/4 cup flaked coconut into one-quarter of the fondant

Chocolate mint centers
Knead one drop of oil of peppermint into one-quarter of the fondant.

Chocolate orange centers.
Knead two drops of oil of orange and 1/4 cup (60ml) of finely
chopped candied orange peel into one quarter of the fondant.

Chocolate cherry centers
Knead two drops of oil of almond and 1/4 cup (60ml) chopped candied
cherries into one-quarter of the fondant.

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