Is there any way to manipulate fondant (such as Satin Ice) by adding flavoring, butter, or something to make a truffle filling?

Not as far as I know... I think you would have to add so much stuff to change it into something I'd like to eat a glob of (love it for cakes but not for major snacking) that you'd be better off just starting with ingredients.

I might be able to help, but I need to know first; do you want a true truffle filling? If so, you'd just have to make it. All it is is basically a whipped ganache. I do have recipes for fondant cream centers, and candy centers using fondant. Some are soft and some need to be molded. Is there a particular flavor you're looking for?

I've done that, taken leftover fondant, added a touch of color and some LorAnn oil to flavor, rolled into balls and dipped in chocolate for truffles. It may not be a "true" truffle, but I've never had any complaints.

Ooooh...Calyssa, if you wouldn't mind, could you possibly share those recipes with me too?

Truffles aren't hard to make at all, and if I got a truffle that was fondant in the middle I might just have a few words for the one who made it..

Fondant is so not a truffle.. now if I knew about this before and ordered anyway then no harm no foul, but if i was expecting a truffle and got chocolate covered fondant.. uh uh.. no way. Truffles are creamy and silky.. not chewy like fondant would be.

You don't have to whip the ganache at all.. infact most recipes I have ever seen for truffles are just chocolate and heavy cream with maybe a splash of amaretto, frangelico, cointreau, or some other liquor added to it for flavor. Chill that in the frige and scoop and roll.

I do a 1.5:1 ratio of chocolate to cream and flavoring if wanted.. make the ganache by pouring hot heavy cream over the chopped chocolate and let it stand for 5 minutes and then whisk until smooth and add in your desired flavoring.. pour into a container and chill in the fridge. When set simply scoop the chocolate ganache with a small scoop, roll in your hand quickly to shape and then roll in your toppings.. I like cocoa powder but you can do chopped hazelnuts or dip them in chocolate or whatever you think would be good.

Mmmm.. now I want to make truffles.. maybe my family will be lucky and get some for x-mas.

This is what I do when I make truffles.

http://www.epicurious.com/recipes/food/views/Robert-Linxes-Chocolate-Truffles-104655

Pretty dang simple. I probably won't mess with fondant after jkalmans comment...hee hee. I have read recipes or descriptions that say fondant center. I think mine are quite fine as they are though!

I roll some in the cocoa powder, some in toasted almonds, some in finely ground coffee, and some in powdered and granulated sugar. Very decadent.

I'd take them in a crumpled paper bag if you were giving them out..

Fondant candies are good too.. just different and not what I would call truffles. If your family is used to your truffles.. then don't fix what ain't broke you know?

Nashville Wraps has nice truffle boxes and not bad prices.. I don't know if they would get to you in time for this x-mas, but maybe next year.

http://www.nashvillewraps.com/ShowType.ww?Class=048

http://www.nashvillewraps.com/ShowDetail.ww?Sku=dvcb9

This is what I wanted. Got into the ordering process...was $2.00 short for minimum order, didn't want anything else, was gonna be a service charge on top of it....arrggh! I wasn't that comitted to spending that much just yet. I might after the holidays to save for next year. These are the coolest boxes I could find.

Just to clarify, When you see a candy that says it has a "fondant" center, this is NOT rolled fondant. It's the type of fondant that is used for glazes and candy making. You can make it yourself, or you can buy it from a supplier in large buckets (MUCH easier). For candy-making it can be used in various ways, sometimes thinned out for a flowing, creamy center, sometimes left very thick and firm for a chewy candy type center, and sometimes, as in Cherry cordials, the liquid from the cherries completely liquifies the fondant, so you get that effect. And that would be a molded chocolate (bon bon) not a truffle.

My fondant for my chocolate covered cherries is 3 T melted butter, 3 T corn syrup, 2 1/2 cups sifter powered sugar. My in a bowl, then knead a bit. Wont be stick b/c of the butter. Pat out and cover a cherry. This made enough to cover a whole jar.

PinkZiab is correct, candy fondant is a lot different than cake fondant. You can buy it at any candy/chocolate supply store. It is like a fine powdered sugar.

I didn't even think to clarify that about candy fondant.. good point.

and now thanks to this thread I am going to make chocolate truffles.. not what the waistline needs, but who the hell cares!!

Ohh and Jaime... I love that box you linked too.

Yeah, I spent a good afternoon looking for good boxes. I really want those. Those will really show the truffles off nicely.

How many do you need? Their minimum order is $25 and those boxes are $21 for only 4 of them. I really like them too. Very chic and "green" to boot.

http://www.nashvillewraps.com/ShowSku.ww?Class=048&Type=972

these are pretty too.. and less expensive.

I was gonna get them, but the order was like $21, minimum they could process was $25 or something like that, and then they had a processing fee for orders under $50....it was making my head swim!

LMAO.. sometimes people make it way more difficult than it needs to be.. too many options and too many exceptions to the rules.

I love your avatar BTW.. I no makie sheet cakes either..

Here's one recipe I have; I can't attest to how it tastes as I've never used it but I think it's very similar to homemade fondant.

No Cook Fondant

1/3 c. softened butter
1/3 c. light corn syrup
1 tsp. vanilla
12 tsp. salt
3 1/2 c. powdered sugar

Mix butter, corn syrup, vanilla and salt in large bowl. Add powdered sugar all at once. Mix with a spoon at first, then hands, kneading well. Turn out onto countertop and continue kneading until mixture is well blended and smooth, adding more powdered sugar if necessary. Store the wrapped fondant in an air tight container in a cool place.

To this you can add so many different things for different flavorings.

Maple Nut Center- In one cup of fondant center knead in 1/4 tsp. concentrated maple flavoring, 1/4 c. walnuts, and brown food coloring.

Fruit Center- In 1 c. fondant center knead in 4 tsp. icing fruit or jam.

Vanilla Cream Center- 1/2 tsp. vanilla extract to 1 c. fondant center.

Peppermint Cream Center- 5 drops peppermint oil to 1 c. fondant center, add green food color as desired.

French Chocolate Center- 4 oz. melted dark chocolate to 1 c. fondant center.

Cappucino Cream Center- 1/2 tsp. cappucino concentrated flavor to 1 c. fondant center.

I hope this helps!