Fondant comes from the French word 'fondre' - to melt, and traditional European fondant
is a melted concoction of boiled sugar
used as a candy, frosting
. It is not the same as rolled fondant
or chocolate fondant
. It does require quite a lot of experience to make it well.
- Put the water in a pan, add the sugar and heat gently until dissolved
- Bring the syrup to the boil, add the glucose and boil until 116°C/240°F (soft ball stage) is reached
- 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
- 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
- Fondant can be stored in a fridge until required. Reheat to a maximum of 110°F before use
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.