Fondant comes from the French word 'fondre' - to melt, and traditional European fondant is a melted concoction of boiled sugar and glucose used as a candy, frosting or icing. It is not the same as rolled fondant or chocolate fondant. It does require quite a lot of experience to make it well.

Boiled fondant



  1. Put the water in a pan, add the sugar and heat gently until dissolved
  2. Bring the syrup to the boil, add the glucose and boil until 116°C/240°F (soft ball stage) is reached
  3. Sprinkle a marble slab (or similar) with a little cold water, pour on the syrup, mist lightly with more water and allow to cool to 43°C/110°F. It is very important not to work the mixture before it has cooled to this temperature or the resultant fondant will be grainy instead of smooth. If you don't have a slab, turn it into a bowl until cool, then work it on a sheet of greaseproof or parchment paper
  4. As soon as the temperature is right and a skin starts to form around the edges, work with a metal spatula, bring the edges into the centre and working back and forth. The mixture gradually becomes opaque, white and stiff. Continue until a light, creamy texture is achieved, possibly for up to 40 minutes
  5. Fondant can be stored in a fridge until required. Reheat to a maximum of 110°F before use

Fondant Creams

Knead some prepared fondant with a little cream or butter until workable. Add a little colouring and/or flavouring - peppermint creams are very popular. Roll to required thickness, cut with fancy shape cutters and leave to dry. Alternatively reheat the fondant mixture to 110°F and pour into moulds in a rubber fondant mat.

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