Fondant

⇐ Basic recipes

Based on recipe in Belgian Chocolates' Roger Geerts using ¼ quantities

Ingredients

250g sugar

75g water

37g glucose syrup

Method

1. Bring sugar and water to a boil, dissolving sugar and wiping down any crystals on side of pan with a wet pastry brush.
2. Add glucose
3. Boil till temperature reaches 115℃ for a soft fondant, 118℃ for a hard fondant
4. Tip onto a marble slab which has been sprinkled with water.
5. Allow to cool to ±40℃. Work with a palette knife, bringing the outside to the inside.
6. Repeat this a number of times. After 15 minutes or so it should harden and go opaque.

Belgian Chocolates Roger Geerts