Peter Greweling

Fondant

Preparation info

  • Difficulty

    Medium

  • Yield: Approximately

    1300 g

Appears in

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

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 1000 g 35 oz 67%
Glucose syrup 200 g 7 oz 13%
Water 200 g 7 oz 13%
Premade fondant (optional) 100 g 4 oz 7%
Batch Size 1500 g 53 oz 100%

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 the syrup, place it on top of the syrup.
  6. Using a scraper, agitate the mixture until the fondant crystallizes completely, turning it until it is a short-textured mass. This will take about 8 minutes with the added premade fondant and about 20 minutes without it.
  7. Store the fondant in an airtight container overnight to ripen.

© 2007 All rights reserved. Published by Wiley.