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Dessert

Fondant Cream

Fondant cream is a sugar glaze made by boiling sugar, glucose, and water to 240°F, then cooling, kneading, and coloring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fondant Cream

Ingredients

Directions

Make the syrup

  1. Dissolve the sugar in the water and add the glucose.

  2. Bring to a boil quickly and boil until the syrup registers 240°F (115°C) (small ball stage).

Cool and work the fondant

  1. Pour onto an oiled or wetted surface and let it cool slightly.

  2. Work the mixture with a spatula, keeping it together with a scraper in your left hand.

  3. When the paste is cool enough, knead it well with your hands until smooth.

  4. Divide into 2 or 3 portions, color, flavor, and knead each portion 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 crystal structure that gives fondant its smooth, soft body once worked.
Glucose
Interferes with sugar crystallization, helping the fondant stay smooth and resist graininess.
Water
Dissolves the sugar so it can be boiled into a syrup.

The step that matters

Working the paste after cooling. Kneading or stirring the syrup while it is still hot can trigger large sugar crystals, making the fondant grainy. Letting it cool first keeps the crystals fine and the texture smooth.

“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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