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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.
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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
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is a mixture of sugar and water used as a confection, filling, or icing. Sometimes
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There are numerous varieties of fondant, with the most basic being
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is a creamy confection used as a filling or coating for
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are a type of cake typically coated in poured fondant.
218:"So, Mary, how do you bake the perfect fondant fancy?"
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125:Physical chemistry of poured fondant
206:About.com. Retrieved 10 April 2015.
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216:Rainey, Sarah (18 October 2012).
19:For other types of fondant, see
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161:See also
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135:sucrose
95:gelatin
76:candies
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