Fondant Cream
Ingredients
Directions
Make the syrup
Combine the sugar and hot water in a clean saucepan and let it dissolve.
Place the saucepan over heat and boil for 8 to 10 minutes without stirring.
When it thickens, test it with a thermometer until it reaches the 'thread' stage.
To check, let a few drops trickle down the side of a cold plate; it should be creamy and form a soft ball.
If not, cook a little longer.
Beat the fondant
Pour the mixture into a large bowl and beat quickly with a wooden spoon.
You can color and flavor it if desired, but it's better to leave it plain for versatility.
Continue beating until it becomes creamy; if it cools too much, warm the bowl in hot water.
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
- White sugar
- Forms the bulk of the candy and crystallizes into the smooth, creamy texture when beaten.
- Hot water
- Dissolves the sugar so it can be boiled into a syrup evenly.
The step that matters
Beating the cooked syrup. Beating the hot syrup as it cools encourages fine sugar crystals to form, giving a smooth, creamy fondant. Beating too late, when the mixture is already set, leads to a grainy or hard result.
“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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