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Fondant
2
1
2
2
Cup Sugar
Cup Water
Tablespoon Corn syrup
9 Other Carbohydrates
In a saucepan, over medium heat, combine the sugar and water. Stir until the
sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and
cook until the mixture reaches the soft−ball stage, between 234 and 240
degrees on a candy thermometer. Pour the mixture over a dampened marble
slab. Sprinkle it with a little water to prevent a crust from forming and
leave to cool for 2 to 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.
Fondant
263
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