Recipe type: Icing
- 2 cups (500 gr.) sugar
- 1 cup (2.5 dl.) water
- 2 tbsp. glucose or corn syrup or a pinch of cream of tartar
- Dissolve the sugar with the water in a copper pan.
- Add the glucose, corn syrup or cream of tartar dissolved in a little water.
- Cook until the soft ball stage or 236 degrees on a candy thermometer.
- During the cooking remove the impurities by brushing the surface around the sides of the pan with a brush dipped in water.
- Pour the syrup on a dampened marble top or large jelly roll pan.
- Cool until just warm to the touch.
- With a strong metal scraper or spatula work the sugar by pushing the sides to the center.
- Under this action the sugar will whiten and then stiffen.
- Let it rest for a few hours, it will become smooth and soft.
- Pack the fondant into a jar or bowl, cover with a damp cloth.
- It can keep for months in the refrigerator.
- The fondant is used to glaze cookies, petits four, cream puffs, etc.
- A small quantity is heated slowly and mixed with the desired flavor, coffee, chocolate, liqueur and the desired food color.