Fondant Recipe 1
Basic fondant (sugar paste) recipe made with glucose.
Ingredients
sugar
14 oz (420 g)
glucose syrup (confectioner's)
2 oz (60 g)
water
1/4 pt (1 1/2 dl)
Instructions
1
Cook the syrup
Cook the sugar and water over low heat to form a clear syrup.
2
Bring to a boil
Raise the heat to a rolling boil. Add the glucose. Observe safety precautions when boiling sugar.
3
Boil to feather stage
Boil to the feather stage, 240°F (115°C).
4
Cool
Pour onto an oiled marble slab (you can use metal rods to form a border), or into a rimmed tray. Splash water on the surface to prevent a skin from forming, and let it rest until the temperature drops to about 100°F (38°C).
5
Stir
Stir with a spatula. The mixture will first turn creamy, and continued stirring will thicken it and turn it white.
6
Knead
When the mixture becomes too stiff to work with a spatula, switch to kneading by hand until it forms a smooth, soft white mass.
7
Store
Store in an airtight container, covering the surface with a small amount of water to prevent a skin from forming.
