The Candy Maker’s Guide: Fondant

RASPBERRY & VANILLA FONDANTS.

10 lbs. White Sugar.
2½ lbs. Glucose.
Raspberry and Vanilla Flavor.
3 pints water.
Carmine Color.

Process.—Boil the sugar, glucose and water in the usual way to the degree of soft ball; then remove the pan from the fire; damp the pouring plate with cold water; pour the boil on it and let it remain till nearly cold. With a long pallette knife or wooden spatula, commence to work the syrup until it changes to a white glossy cream; then divide the batch into two; put one part in the pan and remelt it, just enough to make it a consistency to mould, add vanilla flavor and run it into rubber moulds; now put the other portion in the pan and remelt; color it a light pink; flavor with essence of raspberry and mould in the same shapes; when the goods are set and cold crystalize them with cold syrup.

N.B.—Have everything very clean when making fondants; every speck will show; a touch of blue will make the white a better color.

CHOCOLATE & VANILLA FONDANTS.

10 lbs White Sugar.
2½ lbs. Glucose.
Vanilla Flavoring.
3 pints Water.
½ lb. Pure Chocolate.

Process.—Prepare the fondant creams as in last recipe; when the boil has been creamed, divide into two, one part being twice the size of the other, put the small portion in the pan to remelt, adding the chocolate paste; stir until paste is dissolved and incorporated, but do not let the cream boil; remove the pan from the fire; run chocolate cream in rubber moulds filling the impressions only one-third part full; then melt the white cream, flavor with vanilla and fill up the moulds; when set crystalize in cold syrup; each fondant will be in two colors, white tipped with chocolate.

COCOANUT FONDANTS.

9 lbs. White Sugar.
2½ lbs. Glucose.
1½ lbs. Fine Desiccated Cocoanut, Unsweetened.
Carmine Color.
3 pints Water.
Lemon Flavoring.

Process.—Proceed to make the cream as before directed and divide the batch into two equal parts: remelt one part and stir in half the desiccated cocoanut with a few drops of lemon; half fill moulds; remelt the other portion of cream; stir in the remainder of the cocoanut; color pink, adding a few drops of essence lemon, and fill up the moulds; crystalize the usual way in cold syrup.

STRAWBERRY FONDANTS.

9 lbs. White Sugar.
2 lbs. Glucose.
Carmine Coloring.
2 lbs. Strawberry Jam.
3 pints Water.

Process.—Boil the sugar, glucose and water to a soft ball degree, pour the batch on pouring plate, which has been previously damped with cold water, let the boil remain till nearly cold, then with a wooden spatula work the syrup about till it becomes cream, then mix in jam; return the whole to the pan and remelt, add sufficient color to make a bright pink, then run into moulds; when set, crystalize in cold syrup.

CHERRY FONDANTS.

10 lbs. Sugar.
2½ lbs. Glucose.
Cherry Flavor.
3 pints Water.
Carmine and Saffron Color.

Process.—Select some large, preserved cherries, cut them in half. Boil the sugar, glucose and water in the ordinary way to ball degree, pour the batch on a damp pouring plate; when nearly cold work up the whole with spatula till it becomes a white glossy cream, working the flavor in at the same time; then divide into three equal portions, color one portion a bright pink and another a yellow, leaving the third white; knead each portion into stiff paste, adding a little icing sugar to make it tough; pinch off small pieces and form them into balls about the size of the cherry, make them a little flat on one side; on this flat part stick a half cherry, squeezing them into shape; place them in canvas trays and put them in the drying room for a few hours to harden; afterwards crystalize with cold syrup. Other preserved fruits may be used in same way.

FONDANTS FOR MIXTURES.

10 lbs. White Sugar.
2½ lbs. Glucose.
Flavors Various.
3 pints Water.
Colors Various.

Process.—Boil the sugar, glucose and water as before directed to a stiff ball and pour the sugar on damp slab; let it stand till nearly cold, then work it up with spatula till glossy cream; divide the boil into as many portions as you want colors; then remelt this cream, color and flavor to fancy; run the batch into moulds of different shapes. When the fondants are set, crystalize in cold syrup. Fondants for mixture are made a trifle harder to prevent being crushed with other sweets with which they are mixed.

TO CRYSTALIZE FONDANTS

13 lbs. Best White Sugar.
4 pints Water.

Process.—Boil this quantity of sugar and water for a few minutes, about 220 degrees by the thermometer; stand it aside undisturbed till quite cold. Pack the fondants in crystalizing tins, putting wire trays between each layer of say two inches deep; let the wire trays take a bearing on the ends of the tin; when the tin is full, cover the goods with cold syrup, putting a damp cloth over the top; stand the tins in a cool place in the drying room about ten hours; then remove them to a cold place; about an hour afterwards take out the plugs and drain off the superfluous syrup; when the fondants are dry, turn the tins on end, giving them a slight knock and empty them on clean trays; they will be ready for packing in an hour or so.

N.B.—If a thin skin forms over the top of the syrup, skim it off before draining the goods; it may tend to granulate them, but the damp cloth ought to prevent this skin forming.