|Fondant is a sugar syrup that is crystallized to a smooth, creamy white
mass and is used for both icing cakes and cake decorations. The cooked Fondant (European
Fondant) is quite difficult to make but is the best Fondant recipe around due to its
elasticity and smoothness.
European Fondant is made by boiling sugar, water and glucose
to 240°F. It is then poured onto a marble slap and sprinkle with some water to prevent
crystallization. Once the syrup has cooled down to 110°F, start to work the sugar with a
steel scraper, folding it onto itself. Do not attempt to work it before it cooled to
110°F or it will become tough and coarse. After a while it will start turning white. Work
the fondant until it is smooth and creamy. It may take well over 40 minutes to achieve the
right consistency. Once smooth and creamy store in an airtight container for later use.
European Fondant should NOT be attempted by inexperienced pastry chefs without the
appropriate supervision, as you may burn yourself badly.
European Fondant is not rolled fondant. Fondant originates
from "fondre" - to melt and is a soft creamy preparation of
sugar, water, and flavoring. Rolled Fondant is a Canadian term for
Sugarpaste, which is a different product. Read
Uncooked Fondant is made by simply mixing all ingredients together.