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Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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fondant (from the French for “melting”) is an opaque, creamy white sugar-based mixture that can be used variously as a confection (usually flavored); as a filling for chocolates; or as a coating for cake or pastry. Once refined sugar became more widely available, confectioners began to experiment with its use in candies and icings, among which was fondant. See icing. Changing the granular texture of sugar into a creamy substance is accomplished through a process of boiling the sugar with water and a small amount of glucose or corn syrup to 243°F (117°C) (the “soft-ball” stage) for a medium-firm texture. See corn syrup and glucose.