Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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The sweeteners used in butter ganache should be nongranular sweeteners—that is, products that do not feel grainy in the mouth. Nongranular sweeteners are used because there is not enough liquid in butter ganache to dissolve granulated sugar. The sweeteners commonly used in butter ganache include glucose syrups and fondant as well as honey and jam, which act as both flavoring and sweetener. Despite the fact that it contains crystalline sugar, fondant qualifies as nongranular because its crystals are so small as to be undetectable on the palate. Confectioners’ sugar is not acceptable because the particles in it are larger than the crystals in fondant and can be felt in the mouth. Also, American confectioners’ sugar contains 3 percent cornstarch, further diminishing that sugar’s usefulness in butter ganache. Even when they are liquid, sweeteners are not considered liquefiers in butter ganache. They bind far more moisture than they contribute to the system.