Fondant

Fondant is sugar syrup that is recrystallized to a creamy white paste. It is widely used in the pastry shop for glazing and decorating. If properly applied, fondant dries to a silky-smooth icing that not only enhances the appearance of a pastry, but preserves it as well by sealing it from the air. Glucose and cream of tartar are used to invert part of the sugar to achieve the proper amount of recrystallization. Without these ingredients, the cooked sugar will harden and be impossible to wor