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Dessert

Strawberry Fondants

A candy made from sugar, glucose, water, strawberry jam, and carmine coloring, boiled to soft ball stage and molded.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and strawberry jam work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 291 recipes. The science ↓

Strawberry Fondants

Ingredients

Directions

Make the syrup

  1. Boil the sugar, glucose, and water until it reaches the soft ball stage.

  2. Pour the mixture onto a damp pouring plate and let it cool until nearly cold.

Work and colour the fondant

  1. Use a wooden spatula to work the syrup until it becomes creamy.

  2. Mix in the strawberry jam.

  3. Return the mixture to the pan and gently reheat.

  4. Add enough carmine coloring to achieve a bright pink color.

Set and crystallize

  1. Pour the mixture into molds and let it set.

  2. Once set, crystallize in cold syrup.

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

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.

  1. Sugar + strawberry jamtop 25% of all pairs
    Smell alikelow
    Cooked together291 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White sugar
Forms the bulk of the syrup and, once worked, the fine crystals that give fondant its smooth body.
Glucose
Interferes with sugar crystallization, keeping the fondant smooth and soft rather than grainy.
Strawberry jam
Adds fruit flavor and some moisture to the fondant.

The step that matters

Working the syrup until creamy. Cooling the syrup nearly cold before working it lets small sugar crystals form. Working it too early or too warm yields large crystals and a grainy texture, so the timing and gentle handling matter.

“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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