Liquid Fondant Cream
Ingredients
Directions
Make the fondant
Melt the sugar in the water in a saucepan over low heat, stirring occasionally until dissolved.
Remove the spoon and wash the sides of the pan with a brush dipped in cold water.
Cover the saucepan until steam escapes freely, then add the glucose to prevent granulation.
Boil to the 'soft ball' stage, then pour into a shallow earthenware basin and work with a spatula until white.
Knead with your hands until creamy, then flavour and colour as desired.
Liquefy and use
Place 1-2 tablespoons in a cup over hot water, stirring constantly until it reaches a soft, liquid consistency.
Ensure the water does not boil or simmer, or the cream will harden.
Use this mixture to coat nuts, grapes, strawberries, cherries, etc., ensuring they are dry before dipping.
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
- Crushed loaf sugar
- Forms the sugar crystal structure that gives the fondant its smooth, creamy body.
- Water
- Dissolves the sugar so it can be boiled into a syrup before crystallising.
- Glucose
- Interferes with sugar crystal formation, keeping the fondant smooth rather than grainy.
The step that matters
Keep the water below a simmer when liquefying. Gentle heat softens the fondant without melting its fine sugar crystals. If the water boils or simmers, the cream sets hard and cannot be used for coating.
“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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