Fondant, Uncooked

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • lbs. confectioners' sugar
  • cup pure cold water
  • Vanilla to taste
  • White of 1 egg


Slip the white of a strictly fresh egg in a cup; measure the space it occupies; add the same amount of water (usually one-fifth cup), and mix thoroughly. Pour enough XXXX confectioners' sugar into the mixture to mould like dough. Flavor to taste and knead thoroughly. Use same as Cooked Fondant.

To Dip Bonbons

Put Fondant in small sauce pans or granite cups with handles, over hot water, and color and flavor as desired. In coloring, dip a small wooden skewer in coloring paste, then dip skewer in small quantity of Fondant, to get desired shade. Dip centers (nuts or candied fruits or Fondant center) on a fork in the Fondant, one at a time; stir until covered, then remove to oiled paper. Stir Fondant between dippings to prevent crust from forming. If too thick, add a few drops of water or milk; if too thin, add confectioners' sugar.