Fondants for Mixtores
Ingredients
Directions
Make the fondant base
Boil the sugar, glucose, and water until it reaches a stiff ball stage.
Pour the mixture onto a damp slab and let it cool until nearly cold.
Work the mixture with a spatula until it becomes glossy cream.
Color and set
Divide the cream into portions for coloring and flavoring.
Remelt each portion.
Add color and flavor as desired.
Pour into molds.
Once set, crystallize the fondants in cold syrup.
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
- White sugar
- Forms the crystalline structure that gives fondant its body and smooth texture.
- Glucose
- Interferes with sugar crystal growth, keeping the fondant smooth and soft rather than grainy.
- Water
- Dissolves the sugar and glucose so the syrup can be boiled to the correct concentration.
The step that matters
Working the mixture to a glossy cream. Cooling the syrup nearly cold before working it lets small, fine sugar crystals form. Working it too early or too warm produces large crystals and a grainy 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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