Fondant Icing

Ingredients

• £ lb. glucose
• (if you have no glucose) teaspoonful of cream of tarter
• If lbs. loaf sugar
• I t gills of water

Method

1. 1

   Boil sugar and water slowly for 10 minutes.

2. 2

   Add glucose (or cream of tartar) and continue boiling until the soft ball degree (240°F) is reached.

3. 3

   Pour boiled sugar onto a slab sprinkled with cold water, turn it over with a spatula until cold and white.

4. 4

   Flavor with vanilla essence and store in a jar.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 104. The excerpt below is the record exactly as published.

FONDANT ICING. £ lb. glucose or (if you have no glucose) teaspoonful of cream of tarter It is very difficult to explain the method of making fondant icing by means of a recipe, and beginners are strongly advised to adhere carefully to the instructions given as follows : — Boil the sugar and water slowly together for ten minutes. Then add the glucose (or cream of tartar) and continue boiling until the soft ball degree is reached. This degree is 240°F. if a thermometer is used. If you have not a thermometer, have a bowl of cold water handy, and when you believe the sugar to be sufficiently boiled, dip a wooden skewer into it and then into the water. The sudden cooling will leave a little sugar on the end of the skewer, which, if rolled between the finger and thumb, will form into a soft ball. When this degree is reached, sprinkle a slab with cold water, pour the boiled sugar upon this, and then turn it over and over continually with a spatula until quite cold and white. Then flavour this with vanilla essence, put it into a jar, and use as required. To soften the fondant for using on cakes, etc., the jar should be placed in hot (not boiling) water. If lbs. loaf sugar I t gills of water

Cook this with the app: pantry check, scaling, and the assistant.