At Six Degrees Chocolates, we believe that every chocolate has a story to tell. Some are rich and smoky, others bold and bittersweet—but every now and then, a recipe comes along that feels like sunshine wrapped in silk. That’s exactly what this Apricot-Mandarin Almond Cream Fondant brings to the table: a vibrant blend of tangy dried fruit, floral citrus, and roasted almond warmth, all captured in a creamy fondant center.
This confection uses the marble slab method, a traditional candy-making technique that creates an airy, smooth texture without refrigeration or added butter. The result is a gourmet fondant perfect for dipping in chocolate or molding into bonbon shells.
Why Apricot, Mandarin & Almond?
The pairing is intentional:
- Apricots bring gentle tartness and honey-like depth.
- Mandarins add bright citrus notes that lift the sweetness.
- Almonds provide grounding nuttiness and crunch.
- A touch of almond extract and orange blossom water rounds everything out with floral elegance.
This isn’t just candy—it’s a modern artisan bonbon filling that captures the warmth of Mediterranean orchards and the nostalgia of old-world confectionery.
🍊 Apricot-Mandarin Almond Cream Fondant Recipe
Ingredients
- 1 cup heavy whipping cream
- ½ cup whole milk
- ⅓ cup light corn syrup (or glucose for smoother texture)
- 3 ½ cups granulated sugar
- ¼ tsp fine sea salt
- ¾ cup mazetta or marshmallow crème (Mazetta = tang, Marshmallow = fluff)
- ½ cup finely chopped dried apricots
- ½ cup finely chopped dried mandarins
- 1 tsp almond extract
- ¼ tsp orange blossom water (or orange extract)
- 1 tsp orange liqueur (optional)
- 1–2 drops orange gel food color (optional)
- ½ tsp citric acid (dry or liquid)
- 1 cup chopped roasted almonds (lightly salted & toasted)
Instructions
1. Cook the Base
In a heavy-bottomed pan, combine cream, milk, corn syrup, sugar, and salt. Stir until dissolved. Clip on a candy thermometer and cook without stirring to 235–240°F (soft-ball stage). Remove from heat immediately.
2. Pour onto Marble Slab
Pour mixture onto a clean, unbuttered marble slab (or stainless surface). Let it cool undisturbed until it no lomnger feels warm.
3. Stir & Crystallize
Using a bench scraper, begin folding and stirring continuously for about 15 minutes. The mixture will thicken, lose gloss, and become opaque.
4. Add Flavor & Texture
Once pliable, fold in crème, apricots, mandarins, extracts, liqueur, citric acid, optional food color, and almonds. Stir until very thick and matte.
5. Shape & Rest
Form into balls or press into molds. Let rest at room temperature for 24 hours before dipping in chocolate.
Storage Tips
- Store fondant centers in an airtight container at room temperature.
Best enjoyed within 1 week for peak flavor and texture.
How We Use It at Six Degrees Chocolates
In our kitchen, this fondant finds its home inside handcrafted bonbons, where dark chocolate shells contrast beautifully with the bright fruit and nut interior. It’s the kind of chocolate that surprises with its brightness, lingers with warmth, and invites you back for another bite.
👉 Want to skip the marble slab and go straight to tasting? Try our Seasonal Apricot-Mandarin Almond Bonbons, available exclusively at Six Degrees Chocolates.
Final Thoughts
This Apricot-Mandarin Almond Cream Fondant is proof that candy-making is both art and science—part precision, part passion. Whether you craft it at home or savor it from our collection, you’ll discover why this flavor has quickly become a house favorite at Six Degrees Chocolates.