116:, 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
168:
is made). However, if the solution is left to cool undisturbed and is then stirred vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant.
152:
as at room temperature. After the sucrose dissolves, if the solution is left to cool undisturbed, the sugar remains dissolved in a supersaturated solution until
210:
228:
31:
259:
121:
207:
160:(undissolved sucrose) is put into the mix or if the solution is agitated, the dissolved sucrose
117:
38:
214:
161:
141:
253:
149:
129:
63:
182:
157:
113:
47:
is a mixture of sugar and water used as a confection, filling, or icing. Sometimes
187:
165:
153:
17:
125:
109:
52:
177:
82:
145:
105:
48:
90:
58:
There are numerous varieties of fondant, with the most basic being
101:
97:
86:
78:
148:. More than twice as much sugar dissolves in water at the
77:
is a creamy confection used as a filling or coating for
132:
are a type of cake typically coated in poured fondant.
229:"So, Mary, how do you bake the perfect fondant fancy?"
156:occurs. While the solution is supersaturated, if a
164:to form large, crunchy crystals (which is how
8:
66:, chocolate fondant, and honey fondant.
199:
124:, produced by processing fondant with
55:are used as softeners or stabilizers.
27:Type of confection, filling, or icing
7:
136:Physical chemistry of poured fondant
217:About.com. Retrieved 10 April 2015.
104:. Sometimes it is stabilized with
25:
227:Rainey, Sarah (18 October 2012).
30:For other types of fondant, see
1:
140:Poured fondant is formed by
96:In its simplest form, it is
276:
120:, the filling of which is
36:
29:
37:Not to be confused with
32:Fondant (disambiguation)
112:. It is cooked to the
122:inverted sugar syrup
233:The Daily Telegraph
213:2015-04-06 at the
208:What is Invertase?
206:LaBau, Elizabeth.
118:Cadbury Creme Egg
62:. Others include
16:(Redirected from
267:
244:
243:
241:
239:
224:
218:
204:
39:Fondant potatoes
21:
275:
274:
270:
269:
268:
266:
265:
264:
250:
249:
248:
247:
237:
235:
226:
225:
221:
215:Wayback Machine
205:
201:
196:
174:
142:supersaturating
138:
130:Fondant fancies
114:soft-ball stage
72:
42:
35:
28:
23:
22:
15:
12:
11:
5:
273:
271:
263:
262:
252:
251:
246:
245:
219:
198:
197:
195:
192:
191:
190:
185:
180:
173:
170:
137:
134:
75:Poured fondant
71:
70:Poured fondant
68:
60:poured fondant
26:
24:
18:Poured fondant
14:
13:
10:
9:
6:
4:
3:
2:
272:
261:
260:Confectionery
258:
257:
255:
234:
230:
223:
220:
216:
212:
209:
203:
200:
193:
189:
186:
184:
181:
179:
176:
175:
171:
169:
167:
163:
159:
155:
151:
150:boiling point
147:
143:
135:
133:
131:
127:
123:
119:
115:
111:
107:
103:
99:
94:
92:
88:
84:
80:
76:
69:
67:
65:
64:fondant icing
61:
56:
54:
50:
46:
40:
33:
19:
236:. Retrieved
232:
222:
202:
183:Pastry cream
162:crystallizes
158:seed crystal
139:
95:
74:
73:
59:
57:
44:
43:
238:23 November
188:Sugar paste
144:water with
194:References
166:rock candy
154:nucleation
126:invertase
110:glycerine
53:glycerine
254:Category
211:Archived
178:Marzipan
172:See also
83:pastries
146:sucrose
106:gelatin
87:candies
49:gelatin
45:Fondant
91:sweets
85:, and
102:water
98:sugar
79:cakes
240:2013
108:and
100:and
51:and
89:or
256::
231:.
128:.
93:.
81:,
242:.
41:.
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.