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Recipe type: Icing
Cuisine: French
  • 2 cups (500 gr.) sugar
  • 1 cup (2.5 dl.) water
  • 2 tbsp. glucose or corn syrup or a pinch of cream of tartar
  1. Dissolve the sugar with the water in a copper pan.
  2. Add the glucose, corn syrup or cream of tartar dissolved in a little water.
  3. Cook until the soft ball stage or 236 degrees on a candy thermometer.
  4. During the cooking remove the impurities by brushing the surface around the sides of the pan with a brush dipped in water.
  5. Pour the syrup on a dampened marble top or large jelly roll pan.
  6. Cool until just warm to the touch.
  7. With a strong metal scraper or spatula work the sugar by pushing the sides to the center.
  8. Under this action the sugar will whiten and then stiffen.
  9. Let it rest for a few hours, it will become smooth and soft.
  10. Pack the fondant into a jar or bowl, cover with a damp cloth.
  11. It can keep for months in the refrigerator.
  12. The fondant is used to glaze cookies, petits four, cream puffs, etc.
  13. A small quantity is heated slowly and mixed with the desired flavor, coffee, chocolate, liqueur and the desired food color.