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Dessert

Fondant for Candies

Fondant is a white, creamy sugar mixture made by boiling sugar and water, then cooling, kneading, and resting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fondant for Candies

Ingredients

Directions

Make the syrup

  1. Boil the granulated sugar and water until the syrup spins a heavy thread when dropped into ice water.

  2. Carefully pour the syrup onto a large platter.

Form the fondant

  1. When cool enough to touch, stir the mixture until it becomes white and creamy.

  2. Dust a bread board or platter with confectioners' sugar, then turn the mixture onto the dusted surface.

  3. Knead until smooth.

Rest

  1. Place in a bowl, cover, and let it stand in a cool place for 24 hours.

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

What each ingredient does

Granulated sugar
Forms the sugar syrup that crystallizes into the smooth, soft candy base.
Water
Dissolves the sugar so it can be boiled into a syrup with controlled concentration.

The step that matters

Boiling the syrup to a heavy thread. The syrup must reach the right concentration. Too little cooking leaves fondant soft and sticky, while overcooking makes it hard and grainy once stirred and cooled.

“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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