Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass. It is familiar as the icing for napoleons, éclairs, petits fours, and some cakes. When applied, it sets up into a shiny, nonsticky coating.
Because it is difficult to make in the bakeshop, fondant is almost always purchased already prepared, either in ready-to-use moist form or in a dry form that requires only the addition of water.
