Real Fondant Recipe

"Canadian Living Merry Christmas Cookbook - 1984 Cooked fondant is always smooth and never sugary. The simple syrup changes — like magic — into a stiff white mass when it’s worked. It can be tinted and when it’s warmed and thinned, you can dip fruits, nuts, marzipan or fondant centers into it. One batch can end up in a variety of pretty candies, Fondant is difficult to make in warm humid weather. *Times do not include resting time"

Original is 88 servings

Metric US

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Ingredients

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3 cups granulated sugar (750 ml)
1 cup water (250 ml)

1/4 cup corn syrup (50 ml)
1/4 teaspoon salt (1ml)

Nutritional

Serving Size: 1 (4.3 g)
Calories 3
Total Fat - 0 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 11.5 mg
Total Carbohydrate - 0.7 g
Dietary Fiber - 0 g
Sugars - 0.1 g
Protein - 0 g
Calcium - 7.4 mg
Iron - 0 mg
Vitamin C - 0.2 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In large saucepan, combine sugar and water. Cook over low heat, stirring constantly, until sugar is dissolved.

Step 2

Stir in corn syrup and salt. Bring to boil and boil steadily, brushing down sides of pan several times with pastry brush dipped in

Step 3

Cold water.

Step 4

Boil until soft-ball stage is reached (240°F/116°C on candy thermometer) or until small amount of syrup forms soft balls when dropped into ice water and flattens when removed from water. Remove

Step 5

From heat and let bubbles subside.

Step 6

Pour mixture onto marble slab or ungreased baking sheet. Let cool

Step 7

Slightly. With metal spatula, take mixture from the center to the edge. Let cool to lukewarm.

Step 8

With wooden and spatula, beat fondant vigorously, pulling it to center in figure 8 movement until mixture suddenly becomes white and creamy. (If mixture becomes hard and very sugary , gather it into 4 small balls and knead each one with lightly buttered hands until very smooth and creamy. Combine into one large ball for storage)