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Fondant
Preparation info
- Yield: Approximately
1300 g
- Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Sugar |
Method
- Combine the sugar, glucose syrup, and water in a saucepan. Bring to a boil, stirring constantly.
- Stop stirring. Cook to 117°C/243°F.
- Pour the hot mixture onto a marble slab that has been lightly splashed with cold water.
- Sprinkle cold water lightly on top of the syrup. Allow to cool to 50°C/120°F.
- If using premade fondant to seed t
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