Information AboutFondant |
| CATEGORIES ABOUT FONDANT | |
| confectionery | |
|
HOW IT IS USED The finished product solidifies and may be stored until needed, at which point it is reheated. As a liquid it may be poured into molds, or over cakes and pastries as a form of Icing . The word fondant comes from the Old French ''fondre'' and Latin ''fundere'', meaning "to melt". See also Fondue . In its softer state, fondant may be rolled or molded. It is often used as a filling for Chocolate s, and a topping for elaborate cakes. Fondant can also be used to smooth the sides of cakes, making them easier to Decorate and more professional-looking. Fondant may be used as a substitute for chocolate in coatings for candies, either as mock White Chocolate , or with Cocoa added to the fondant, as a chocolate-like covering. Typically, Glucose is added to prevent the Syrup from graining while cooking. Corn Syrup is the most common form of glucose used in North America. In the rest of the world glucose sugar is used exclusively. Cherries or other Fruits preserved in Liqueurs or syrups can be dipped in liquid fondant, which is then allowed to solidify. When the fruits are subsequently dipped in chocolate for an outer hard shell, the fondant liquefies again inside the chocolate. ADDITIVES Some fondant manufacturers add Hydrogenated Vegetable Oil s to their recipe to give the fondant a creamier texture and longer shelf life. CHEMISTRY Fondant is formed by Supersaturating Sucrose in water. Less sugar will dissolve in water with a cooler temperature. Then, after the sucrose is dissolved, the solution is left to cool and the sugar will remain dissolved in the supersaturated solution until Nucleation occurs.
SIMILAR CONFECTIONS Fondant can be confused with Sugar Paste which is similar but contains Arabic Gum . Sugar paste is called fondant ribbon in the USA. SEE ALSO EXTERNAL LINKS |
|
|