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Fondant. An opaque, usually white and creamy sugar paste of spreadable consistency (q.v.) that is used as a filling (q.v.) in many candies and as a fine icing (q.v.) or coating (q.v.) for some baked sweet products. In its traditional preparation, a concentrated sugar solution is boiled until the onset of crystallization (q.v.) and then subjected to a controlled mixing with a spatula (q.v.) or flat knife during gradual cooling on a confectioner's table (q.v.). A mechanical procedure makes use of a shallow, circular pan with a flat base in which the syrup (q.v.) is agitated by means of a revolving plow until the sugar crystals impart the proper consistency to the mass whose moisture content ranges from 12 to 13%.