• 4 cups granulated sugar
• 1 cup heavy cream
• 1 cup non-dairy coffee cream
• 1/4 cup corn syrup
• 1/8 teaspoon salt
• 1/2 teaspoon coffee flavoring
• 6 oz. bittersweet chocolate
• bench scraper or wooden paddle
• candy thermometer

Combine all ingredients and blend well. Cook to 237º. Pour out on a marble slab or another cold surface. Cool to lukewarm. When the mixture is lukewarm, add 1/2 teaspoon concentrated coffee flavor. Paddle with a broad metal spatula or a wooden paddle, moving forward under edges and backward over the surface, occasionally scraping off the paddle. The fondant will thicken and hold its shape. Wrap tightly in plastic wrap until ready to mold or dip.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.