Peter Greweling

Fondant

Preparation info
  • Yield: Approximately

    1300 g

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Sugar 1000

Method

  1. Combine the sugar, glucose syrup, and water in a saucepan. Bring to a boil, stirring constantly.
  2. Stop stirring. Cook to 117°C/243°F.
  3. Pour the hot mixture onto a marble slab that has been lightly splashed with cold water.
  4. Sprinkle cold water lightly on top of the syrup. Allow to cool to 50°C/120°F.
  5. If using premade fondant to seed t