https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Fondant 2026-04-05T15:55:38Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Fondant&diff=1264&oldid=prev 2019-12-02T15:47:15Z

<p></p> <p><b>New page</b></p><div>[[Basic recipes|&amp;lArr; Basic recipes]]<br /> <br /> Based on recipe in &#039;&#039;Belgian Chocolates&#039; Roger Geerts using ¼ quantities<br /> <br /> ==Ingredients==<br /> :250g sugar<br /> :75g water<br /> :37g glucose syrup<br /> <br /> <br /> ==Method==<br /> #Bring sugar and water to a boil, dissolving sugar and wiping down any crystals on side of pan with a wet pastry brush.<br /> #Add glucose<br /> #Boil till temperature reaches 115℃ for a soft fondant, 118℃ for a hard fondant<br /> #Tip onto a marble slab which has been sprinkled with water.<br /> #Allow to cool to ±40℃. Work with a palette knife, bringing the outside to the inside.<br /> #Repeat this a number of times. After 15 minutes or so it should harden and go opaque.<br /> <br /> <br /> &lt;small&gt;&#039;&#039;Belgian Chocolates&#039;&#039; Roger Geerts&lt;/small&gt;</div>

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