Maple Fondant
Ingredients
Directions
Make the syrup
Combine maple sugar, granulated sugar, and water in a saucepan.
Heat over medium until the sugars dissolve completely.
Continue to cook until the mixture reaches a soft ball stage.
Remove from heat and let cool slightly.
Beat and shape
Beat until it becomes creamy and thick.
Shape into desired forms or use as a filling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Maple sugar
- Provides the main sweetness and the distinctive maple flavor.
- Granulated sugar
- Adds sweetness and its crystals help form a smooth, creamy texture when beaten.
The step that matters
Cook to the soft ball stage. The final temperature of the syrup sets how firm the fondant will be. Stopping too early leaves it runny, while cooking too far makes it hard and grainy once beaten.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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