Cream Fondant — No. 3
Ingredients
Directions
Place the sugar, liquid glucose, and water in a stewpan.
Cover and let it sit for 1 hour to dissolve the sugar.
Bring the mixture to a boil, ensuring no lumps remain.
Dip your fingers in cold water and wash down the sides of the stewpan to prevent sugar from sticking.
Continue boiling until the mixture becomes opaque and hard.
Scrape the fondant off the sides and transfer it to a clean surface.
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
- Loaf sugar
- Forms the crystalline structure of the fondant once it is boiled and cooled.
- Liquid glucose
- Interferes with sugar crystallisation, keeping the fondant smooth rather than grainy.
- Water
- Dissolves the sugar so it can be boiled into a syrup.
The step that matters
Washing down the sides of the stewpan. Sugar crystals clinging to the pan walls can fall back into the boiling syrup and seed unwanted crystals, making the fondant grainy. Washing the sides with cold water dissolves them.
“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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