2 lbs. loaf or granulated j § pt. cold water.
sugar. 1 1 table-sp. glucose.✪ Fondant
Put the sugar and water into a saucepan and
melt gradually over the fire, stirring slowly. (The
contents must on no account be allowed to boil
before the sugar is melted.) When melted, add
the glucose, and bring quickly to the boil. Then
put on the lid and boil rapidly for 5 minutes. Un-
cover, and skim if necessary. Now put in the
thermometer, which has been previously heated
in hot water, and allow the syrup to boil until the
temperature reaches from 240° to 245° F., accord-
ing to the purpose for which the fondant is to be
used.
The syrup must be kept carefully skimmed, but
on no account must it be stirred again, or it may
granulate and the fondant will be spoilt. For the
same reason the sides of the saucepan must be kept
washed with a brush dipped in cold water.
When the fondant is sufficiently boiled, pour it
out on a marble slab that has been sprinkled with
cold water. Sprinkle also the surface of the fon-
dant with cold water to prevent a crust forming.
Allow it to cool until it can be turned up at the
Wooden Spatula
sides with a wooden spatula ; if worked up while
it is too hot it will grain. Then work it up with a
wooden spatula, keeping it together as much as
possible. When sufficiently cool, knead backwards
and forwards with the hand until the fondant is
white and perfectly smooth like a piece of putty.
The fondant is then ready to be flavoured and
used as required. If it has to be kept for any
length of time, wrap it in wax paper, and put it
in an air-tight box. It will become hard and dry
if exposed to the air.
Notes. — A good pinch of cream of tartar is some-
times used instead of the glucose. If making a
larger quantity of fondant a smaller proportion of
water may be taken, it will not take so long to boil
down. Fondant forms the basis of a great variety
of sweets ; it is extensively used in the art of con-
fectionery.
2859. Fondant Creams
Take some fondant made according to above
directions, and boiled to 240° F., and colour and
flavour it to taste✪ Fondant Creams. Quite a variety of different kinds
may be made by using the various essences, which
can now be obtained, along with an appropriate
colour, as, for instance, raspberry, rose, or straw-
berry flavouring with pink colouring ; orange or
tangerine flavouring, with orange colouring ; lemon
or pine-apple flavouring, with yellow colouring ;
orange-flower and almond or peppermint flavour-
ing, with green colouring ; or, again, white fondant
with vanilla flavouring, and so on. The various
liqueurs also make very good flavourings, and
colouring may be used according to fancy. See
also the various centres given under Chocolate
Creams.
Put the required amount of fondant on to a
marble slab, and flatten it out with the hand. Put
the colouring and flavouring on the top, and work
it into the fondant with the ball of the thumb,
gathering it together now and again with a scraper.
Sugar Scraper
Page 959 · 4 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 lbs. loaf or granulated | § pt. cold water.
sugar. 1 1 table-sp. glucose.
Put the sugar and water into a saucepan and melt gradually over the fire, stirring slowly. (The contents must on no account be allowed to boil before the sugar is melted.) When melted, add the glucose, and bring quickly to the boil. Then put on the lid and boil rapidly for 5 minutes. Uncover, and skim if necessary. Now put in the thermometer, which has been previously heated in hot water, and allow the syrup to boil until the temperature reaches from 240° to 245° F., according to the purpose for which the fondant is to be used.
The syrup must be kept carefully skimmed, but on no account must it be stirred again, or it may granulate and the fondant will be spoilt. For the same reason the sides of the saucepan must be kept washed with a brush dipped in cold water.
When the fondant is sufficiently boiled, pour it out on a marble slab that has been sprinkled with cold water. Sprinkle also the surface of the fondant with cold water to prevent a crust forming. Allow it to cool until it can be turned up at the
Wooden Spatula
sides with a wooden spatula ; if worked up while it is too hot it will grain. Then work it up with a wooden spatula, keeping it together as much as possible. When sufficiently cool, knead backwards and forwards with the hand until the fondant is white and perfectly smooth like a piece of putty.
The fondant is then ready to be flavoured and used as required. If it has to be kept for any length of time, wrap it in wax paper, and put it in an air-tight box. It will become hard and dry if exposed to the air.
Notes. — A good pinch of cream of tartar is sometimes used instead of the glucose. If making a larger quantity of fondant a smaller proportion of water may be taken, it will not take so long to boil
down. Fondant forms the basis of a great variety of sweets ; it is extensively used in the art of confectionery.
2859. Fondant Creams
Take some fondant made according to above directions, and boiled to 240° F., and colour and flavour it to taste. Quite a variety of different kinds may be made by using the various essences, which can now be obtained, along with an appropriate colour, as, for instance, raspberry, rose, or strawberry flavouring with pink colouring ; orange or tangerine flavouring, with orange colouring ; lemon or pine-apple flavouring, with yellow colouring ; orange-flower and almond or peppermint flavouring, with green colouring ; or, again, white fondant with vanilla flavouring, and so on. The various liqueurs also make very good flavourings, and colouring may be used according to fancy. See also the various centres given under Chocolate Creams.
Put the required amount of fondant on to a marble slab, and flatten it out with the hand. Put the colouring and flavouring on the top, and work it into the fondant with the ball of the thumb, gathering it together now and again with a scraper.
Sugar Scraper
Records on this page
Coating SyrupFondantFondant CreamsMoulded Fondants