Glace au Fondant

Shiny Icing

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • cups sugar
  • 1 cup cold water
  • 1 tablespoon


  1. Put sugar, water, and syrup into heavy pan. Stir-cook until starting to boil. Stop stirring. Cook to about 238 degrees, or to a firm-soft-ball stage. Wrap wet paper towel around a fork and use to keep sides of pan wiped free of sugar crystals as the syrup cooks.
  2. When syrup is done, pour onto a dampened marble slab, porcelain table or cooky sheet. Let cool unt