Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers.

There are numerous varieties of fondant, with the most basic being poured fondant. Others include fondant icing, chocolate fondant, and honey fondant.

Poured fondant

Poured fondant is a creamy confection used as a filling or coating for cakes, pastries, and candies or sweets.

In its simplest form, it is sugar and water. Sometimes it is stabilized with gelatin and glycerine. It is cooked to the soft-ball stage, cooled slightly, and stirred or beaten to incorporate air, until it is an opaque mass with a creamy consistency. Sometimes lemon or vanilla is added to the mixture for taste. Other flavorings are used as well, as are various colorings. An example of its use is the Cadbury Creme Egg, the filling of which is inverted sugar syrup, produced by processing fondant with invertase.[1] Fondant fancies are a type of cake typically coated in poured fondant.[2]

See also

References

  1. ↑ LaBau, Elizabeth. What is Invertase? Archived 2015-04-06 at the Wayback Machine About.com. Retrieved 10 April 2015.
  2. ↑ Rainey, Sarah (18 October 2012). "So, Mary, how do you bake the perfect fondant fancy?". The Daily Telegraph. Retrieved 23 November 2013.
Look up fondant in Wiktionary, the free dictionary.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.