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Making fondant
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By Claire Ptak
Published 2022
To make fondant, after heating sugar syrup to the soft-ball stage, you need to stop the cooking by standing the pan in an ice-water bath. You can then transform the syrup into fondant following this method. Firstly moisten a marble slab, a metal scraper and a wooden spatula with cold water.
- Pour the syrup out on to the clean marble slab that has been moistened with cold water. Leave for 3 minutes.
- Use the dampened metal scraper to fold the syrup over itself continuously as it cools and thickens.
- Once it starts to thicken, switch to the dampened wooden spatula and work the fondant using a figure of eight motion, until it becomes white in colour as tiny sugar crystals are formed.
- Once the fondant is firmer and has become white in colour, switch back to the metal scraper, moistened again with cold water, and continue to work the fondant. You should try to keep the fondant moving for about 10 minutes in total.
- The fondant will soon start to become very firm, so, when it can no longer be worked with the scraper, gather it up into a ball. Moisten your hands with cold water and knead the fondant for a further 10 minutes to remove all the lumps, creating a smooth sugarpaste.
