|Candies and Bonbons
And How To Make Them
By Marion Neil (1913)
How To Prepare and Use Fondant
"There is none more sweet"
Fondant bonbons are candies which are much liked, and can
be manufactured very easily by the amateur. These candies are
made from a pâte of soft consistency, which is called fondant,
and is not expensive to make.
As the name “fondant” implies, sweets of this class literally
“melt” in the mouth.
This fondant is used extensively by confectioners the world
over, as it is the base of all the cream candies and the
combination that can be made with it are surprising.
To Make Fondants
3 lbs. (6 cups) sugar
1 pint (2 cups) water
1 tablespoonful of glucose, or Pinch of cream of tartar
Put the sugar and water into a large saucepan, set it over the
fire, and stir until the sugar is thoroughly dissolved; then stop
stirring. Wash down the inside of the pan to the syrup’s edge
with a small brush dipped in water. When the syrup first boils,
add the glucose or the cream of tartar; this cuts the grain,
somewhat reduces the strength of the sugar, and helps to keep
it creamy and soft. Continue the boiling without stirring until,
when tested in cold water, it forms a soft ball, or registers 240°
on the thermometer. Remove from the fire at once, allow to
stand for four minutes, or until the air-bubbles have ceased,
then pour into a large wet platter, a wet basin, or on a marble
slab between candy bars. The syrup should not be deeper than
one and a half inches. Set it in a cool place, and when rather
more than half cold, begin to cream it with a wooden spoon or
a hardwood paddle.
Turn the sugar backward and forward, leaving no part
untouched, until the whole mass becomes white and opaque.
Knead till smooth and free from lumps. Wet and wring a
small towel, place it over the fondant, and allow it to remain
there for at least one hour. This is called the curing process.
Remove the cloth, and knead just as you would bread
dough. Keep in an air-tight jar. If left exposed to the air, it will
get hard and dry. Small quantities can be taken out and
flavored, then colored to form many pleasing effects.
The fondant can be colored while it is warm.
The following hints should be noted:
1. Every particle of sugar should be melted before the syrup
is allowed to boil. If this precaution is not taken, and the sugar,
being partly dissolved, is allowed to boil, these crystals will
not dissolve readily, and will cause the syrup to grain.
2. Glucose is used to prevent too rapid crystallization of the
sugar, and as this in itself is nearly noncrystallizable, no more
than a certain quantity may be boiled with the sugar. The
glucose should be added after the sugar is dissolved.
3. Do not stir or move the pan after it boils or the syrup will
4. Allow the syrup to settle and be still before creaming the
5. Cream when you can comfortably bear your finger in the
middle of the syrup.
6. It is easiest to color while warm.
7. Allow the fondant to ripen for one hour before using it to
8. Keep in air-tight jars. The top of the jar should be covered
with waxed paper, a thick clean cloth, and a plate.
9. Mold in rubber mats or in starch.
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