Fondant Candy
Ingredients
Directions
Make the syrup
In a saucepan, combine 2 cups of granulated sugar and 1 cup of water.
Stir gently to prevent the sugar from caking at the bottom.
Bring the mixture to a boil and let it boil rapidly until it forms a soft ball when tested between your fingers.
Work the fondant
Pour the mixture onto a marble slab and stir constantly until it becomes white and loses its stickiness.
Scrape the fondant from the marble and mold it with your hands until it is free from lumps and has a putty‑like consistency.
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 structure that sets into a smooth, soft candy when cooled and worked.
- Water
- Dissolves the sugar so it can be boiled into a syrup evenly.
The step that matters
Stirring the cooled syrup on the marble slab. Stirring while the syrup cools encourages many tiny sugar crystals to form, giving a smooth, opaque fondant. Stirring too early or too late can produce a grainy or hard texture.
“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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