Moulded Fondants

Ingredients

• some fondant that has been kneaded perfectly smooth
• add flavouring to taste
• add colouring to taste
• a very little stock syrup

Method

1. 1

   Fill a starch tray with finely-sieved corn starch and make impressions.

2. 2

   Heat fondant with flavouring and colouring until creamy, then pour into impressions.

3. 3

   Once set, remove from the tray and brush off starch.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 959. The excerpt below is the record exactly as published.

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 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 Begin by using very little colouring and flavour- ing, and then add more if necessary. Avoid crude colouring and over-flavouring. When perfectly smooth and uniform in colour, allow the fondant to rest a short time before attempting to shape it, as the working out will have softened it somewhat. Then roll out in a long roll and cut across in pieces the size of a nut. Shape these with the hands, either into balls, little rolls, cone or bean shapes, according to fancy, and use a little icing sugar to prevent the fondant sticking. Place the little shapes on a tin lined with grease-proof or wax paper, and let them remain in a cool place 24 hours. Next day cover them with coating fondant (see below). 2880. Coating Fondant Take some fondant made according to above recipe, and boiled to 245° F., as it should be rather harder than that which is used for the centres. Put it into a saucepan and add the necessary colouring and flavouring. This may either be the same as that used for the centres, or a pretty contrast. Add a little sugar syrup (see p. 597) and melt the fondant over a gentle heat. Keep moving the fondant about all the time, and pounding it down with a wooden spoon or spatula. It must never be allowed to simmer. It is a good plan to take the pan away from the heat now and again, to rest it on the table and to beat the fondant well. Add enough sugar syrup to bring it to the consistency of SWEET MAKING 599 thick cream, and heat it to a lukewarm tempera- ture. If made too hot the glossy appearance will be destroyed. When ready, remove the fondant from the heat, and tilt the pan up on the table. Dip in the fondant centres one at a time, coat them well with the fondant, and lift out with a dipping Dipping Fork fork, allowing all superfluous fondant to drop off. Place them on a tin lined with grease-proof paper, and make a twist of the fondant on the top of each. This may either be done with the side of the fork, or put on afterwards by putting a little of the fon- dant into a forcing bag and forcing out a twist on the top of the sweets. When coating, the fondant must be re-warmed from time to time, or whenever it becomes too thick. Keep it constantly stirred, and hold the pan over a low flame to warm it. The bottom of the saucepan must never be so hot that the fingers cannot touch it comfortably. After coating, the fondants must again be left to dry, when they are ready, unless they are to be kept for any length of time, when they should be crystallised (see below). 2861. Moulded Fondants Fondant. I Flavouring. Stock syrup. | Colouring. The simplest way of moulding fondants is in a starch tray (see p. 596). Fill the tray with some finely-sieved corn starch, and make it perfectly level on the top. Make the required number of impressions with little moulds sold for the purpose. Take some fondant that has been kneaded perfectly smooth, put it into a saucepan with a spout, add flavouring and colouring to taste, and a very little stock syrup

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