Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Uncooked Fondant
Ingredients
Directions
In a bowl, combine the ice water, beaten egg white, and flavoring.
Mix in confectioner's sugar gradually until you reach the right consistency.
Use the fondant immediately for candies, as it hardens quickly.
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.
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg white
- Beaten stiff, it gives the fondant body and helps bind the sugar into a smooth mass.
- Confectioner's sugar
- Provides the sweetness and bulk, and stiffens the mixture as it is added.
The step that matters
Adding the sugar gradually. Sugar is stirred in a little at a time so you can stop at the right thickness. Too much makes the fondant stiff and dry, while too little leaves it runny and unable to hold its shape.
“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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