Fondant
Homemade fondant syrup that crystallizes into a smooth, milky-white icing for decorating cakes and desserts.
Ingredients
sugar
3000g
water
750g
glucose (needs to be warmed; or use tartar powder as a substitute)
570g
tartar powder (substitute for glucose; needs to be dispersed in a small amount of warm water)
15g
Instructions
1
Prepare
Wash the marble slab clean and wet it. Set four steel rods on the slab to form a square to hold the hot syrup.
2
Boil the sugar
Place the sugar and water in a heavy-bottomed pot and heat to dissolve the sugar. Boil until the temperature reaches 225°F (105°C).
3
Add the adjuncts
If using glucose, warm it first; if using tartar powder, disperse it in a small amount of warm water. Add the glucose or tartar powder to the boiling syrup.
4
Continue boiling
Continue boiling the syrup until the temperature reaches 240°F (115°C).
5
Cool
Pour the boiling syrup onto the marble slab and sprinkle with a pinch of cold water to prevent crystallization. Let it sit and cool to about 110°F (43°C) without disturbing it.
6
Stir to crystallize
Remove the steel rods and use a steel scraper to fold the syrup, working from the outside inward. The syrup will turn white and begin to set.
7
Knead
Continue kneading the fondant by hand, or place it in a mixing bowl fitted with a paddle attachment and mix on low speed, until the texture is smooth and fine.
8
Store
Store the fondant in a sealed container.
