[Sca-cooks] Playing with Marzipan....

[Nelson Beth]

I started looking for a recipe to give you but found
this instead.  It's a pretty good description.

Orlaith

http://www.pastrywiz.com/season/fondant.htm  says

Fondant is a sugar syrup that is crystallized to a
smooth, creamy white mass and is used for both icing
cakes and cake decorations. The cooked Fondant
(European Fondant) is quite difficult to make but is
the best Fondant recipe around due to its elasticity
and smoothness.
European Fondant is made by boiling sugar, water and
glucose to 240°F. It is then poured onto a marble slap
and sprinkle with some water to prevent
crystallization. Once the syrup has cooled down to
110°F, start to work the sugar with a steel scraper,
folding it onto itself. Do not attempt to work it
before it cooled to 110°F or it will become tough and
coarse. After a while it will start turning white.
Work the fondant until it is smooth and creamy. It may
take well over 40 minutes to achieve the right
consistency. Once smooth and creamy store in an
airtight container for later use. European Fondant
should NOT be attempted by inexperienced pastry chefs
without the appropriate supervision, as you may burn
yourself badly.

European Fondant is not rolled fondant.  Fondant
originates from "fondre" - to melt and is a soft
creamy preparation of sugar, water, and flavoring.
Rolled Fondant is a Canadian term for Sugarpaste,
which is a different product. Read about Sugarpaste.

Uncooked Fondant is made by simply mixing all
ingredients together.

> > No.  I don't use fondant.
>
> Huh, What's "fondant"?
>
> Thanks,
>   Stefan li Rous
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
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