Name: Fondant Cream
Ingredients: 2 lbs granulated cane sugar; 2 teaspoons glucose; ¾ cup water; flavourings; colourings

Fondant Cream

Fondant cream is a sugar fondant made by boiling sugar syrup to the small ball stage and then cooling, coloring, and kneading.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 5 ingredients

Fondant Cream

Ingredients

Directions

Make the syrup

Dissolve the sugar in the water.
Add the glucose and bring to a boil quickly.
Boil until the syrup reaches 240°F (115°C) (small ball stage).

Work the fondant

Pour onto an oiled or wetted surface and let cool slightly.
Work the mixture with a spatula, keeping it together with a scraper in your other hand.
When cool enough, knead it well with your hands.
Once smooth, divide into 2 or 3 portions.
Colour, flavour, and knead again separately.

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 cane sugar: Forms the crystalline body of the fondant once the syrup is boiled and worked.
Glucose: Interferes with sugar crystallisation, helping the fondant stay smooth and fine-grained.
Water: Dissolves the sugar so it can be boiled into a syrup.

The step that matters

Boil until the syrup reaches 240°F (115°C). Cooking to this temperature sets the sugar concentration that determines how firm the fondant becomes after cooling and kneading. Undercooking leaves it soft and sticky; overcooking makes it hard and grainy.

“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.