Christine Manfield

Vanilla Opaline Wafers

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 110 g fondant
  • 75 g liquid glucose
  • 10 g

Method

  1. Heat the fondant, glucose, butter and vanilla seeds in a small heavy-based saucepan over low heat, stirring until the mixture registers 145°C on a probe or sugar thermometer. Remove from the heat and stir in the almonds.
  2. Spread the fondant mixture on a silicone mat to form a 1 cm-thick layer and leave to cool and harden.