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Dessert

Pattie Fondant

A sugar fondant used for making cream patties, bon‑bons, and other confections.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and gelatin are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,778 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Pattie Fondant

Ingredients

Directions

Make the syrup

  1. In a kettle, combine sugar and water.

  2. Add boric acid and bring to a boil, skimming off any formation on the surface.

  3. Wash down the sides, cover with a wooden or steel lid, and steam for 5 to 10 minutes.

  4. Remove the cover and cook until the mixture reaches 236°F (113°C).

  5. Add the dissolved starch and continue cooking until it reaches 246°F (119°C).

Finish and cool

  1. Remove from heat and stir in the soaked gelatin until fully incorporated.

  2. Pour the mixture onto a damp slab and allow it to cool before creaming.

  3. Use for cream patties, bon‑bons, etc.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Granulated sugar
Forms the bulk of the syrup, which sets into the fondant's sweet, smooth body as it cools and is creamed.
Starch
Added after cooking begins, it helps thicken the mixture and gives the fondant a softer, more stable texture.
Gelatin
Adds elasticity and body to the cooked mixture, helping the fondant hold its shape when worked.

The step that matters

Cooking to 246°F (119°C) after adding the starch. Sugar concentration determines how the fondant sets. Stopping too early leaves it soft and sticky, while overcooking 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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