Making Fondant

Appears in

Published 1989

About

For a flavored or colored coating or center, add a few drops of flavoring essence or extract or food coloring when working the fondant, after it has stiffened.

Heat 2 cups/400 g sugar and 1 cup/250 ml water in a heavy pan until the sugar has dissolved. Stir in 2 tbsp corn syrup or liquid glucose dissolved in 2 tbsp water. Boil to the soft-ball stage.
Holding the pan about 1 ft/30 cm above a dampened marble slab or tray, pour out the syrup. Sprinkle it with a little water to prevent a crust forming and leave to cool for 2-3 minutes.
Using a triangular scraper, work the sugar syrup, scraping it from the slab and turning the sides to the center. ALTERNATIVELY, work the fondant in an electric mixer with a dough hook.
Work vigorously, particularly when the fondant starts to thicken and become creamy. After 3-5 minutes it will suddenly become stiff.
Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day, to mellow.