Just use a cream fondant. 4 cups sugar, 1 cup cream, 1/2 water, 2 tablespoons corn syrup or honey, pinch salt. Cook to soft ball (238 sea level) Pour out to cool. Stir when about 115 degrees. For chocolate, add 3 oz cocoa mass when beating. A bit of vanilla if desired.
I use CK brand Dry Fondant Mix in a bag with some invertase. You can't get any easier than that and it's good. I was going to develop my own recipe, or do something from scratch, but everyone seems to like these.
Would you share your porportions on the dry mix, water & invertase you use?
It's all on the back of the package. I don't have a pack near me, but I think it's one package, 3 tbsp of butter, 1 tbsp of cream and only a drop of invertase.
Or don't use a package, just look up buttercream recipes. We sell the hell out of some straight up old fashion buttercream filled products during easter and use a slightly modified version for a bon bon year round. :) Fondant is just way too sweet and in the end a really neutral product.
Any recipes for buttercreams I can pipe into molds?
You can pipe any buttercream into a mold, have you never made buttercream icing for a cake? Tasty experiments!
Just google buttercream icing and have a go at it. Worst case is you have something which you can throw on some brownies or a quick cake hehe.
It's not shelf stable but they are good and creamy.
You can store your bag of buttercream in the fridge but will need to allocate some time for it to "thaw" before piping.
While this isn't our recipe I just grabbed this one off Foodnetwork as an example of the ingredient breakdown, not rocket science--
1 cup unsalted butter
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoons vanilla or other desired flavoring
2 pounds confectioners' sugar
The package is just one ingredient, fondant sugar. It's just pre-portioned and I'm new at this.
However, I agree that fondant is too sweet.