Maple Fondant
Ingredients
Directions
Make the syrup
Dissolve the maple sugar and glucose in water.
Cook the mixture to 238°F (114°C).
Cool and cream
Pour the mixture onto a dampened slab.
Once cold, cream the mixture as usual.
Use the fondant
Use the cream for dipping, making bonbons, or to create maple patties or wafers.
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
- Forms the sugar crystals that give fondant its soft, sweet body and maple flavor.
- Glucose
- Interferes with large sugar crystals, keeping the fondant smooth and fine-textured.
The step that matters
Cooking the mixture to 238°F (114°C). This temperature sets the sugar concentration. Cooking too little leaves the fondant runny, while cooking too far makes it hard and grainy once creamed.
“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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