Culinary Institute of America

Mint Fondant

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Preparation info
  • Makes

    100 pieces

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Mint leaves 35

Method

  1. Grind the mint leaves with 8 oz/230 g of the fondant in a food processor until smooth.
  2. Transfer the mint mixture to a bowl, stir in the remaining 1 lb 5 oz/600 g fondant, and heat over a water bath until the mixture reaches 175°F/79°C. Adjust the consistency with brandy; the fondant should be thin enough to be deposited with the fondant funnel but should not be