Fondant recipe

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 slab 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 about Sugarpaste.

Uncooked Fondant is made by simply mixing all ingredients together.

Basic Recipe:

Fondant uncooked

3 1/2 cups powdered sugar
1/3 cup hot water
1/3 cup corn syrup

European Fondant - cooked

1 pound sugar
1/4 pound water
1/5 pound glucose

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