Plain Pattie Fondant
Ingredients
Directions
Prepare the syrup
Combine sugar and water in a clean copper kettle.
Stir for a few minutes until mixed.
Once it starts to boil, skim off any foam from the surface.
Wash the inside of the kettle between the surface and the edge with a damp sponge or scrub brush.
Cover the kettle with a wooden or steel lid and steam for about 5 minutes.
Remove the cover and insert a thermometer.
Cook and cream
Cook until it reaches 245°F (118°C).
Carefully pour the mixture onto a well-sprinkled slab.
Let it sit undisturbed for about 5 minutes.
Lightly sprinkle with cold water.
Allow to cool partially and cream.
Store in a crock or tub covered with a damp cloth.
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
- Sugar
- Forms the sugar structure that sets into a smooth, fine-textured fondant when creamed.
- Water
- Dissolves the sugar so it can be cooked into a syrup before crystallizing.
The step that matters
Cooking to 245°F (118°C). Final syrup temperature controls the sugar concentration. Too low gives a soft, runny fondant; too high gives a hard, grainy one after creaming.
“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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