Fondant Icing

in Diana's Recipe Book

Average Rating:  (total ratings: 15)

Servings: Makes approximately 3 cups icing

Comments: What is Fondant? Fondant Definition: [FAHN-duhnt] Used as both candy and icing, fondant is a simple sugar-water-cream of tartar mixture cooked to the soft- ball stage. After cooling, the mixture is beaten and kneaded until extremely pliable. It can be formed into decorations or candy, which can be dipped in chocolate. Heating fondant makes it soft enough to be used as an icing to coat large and small cakes such as petit fours. Food coloring and a variety of flavorings can be added to fondant for visual and taste appeal. It can be refrigerated, tightly wrapped, for up to 3 months. Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst "Here we have a recipe for Fondant Icing opposed to "Rolled" Fondant" which is used for cake icing and covering candy. This Fondant "Icing" is used to cover Petit Fours, little miniature cakes.

Ingredients: 2 3/4 cups granulated sugar Dash salt 1/4 teaspoon cream of tartar 1 1/2 cups water About 2 1/4 cups sifted (sift before measuring) confectioners' sugar 1/2 teaspoon almond, lemon or raspberry extract Food coloring (optional)

Instructions: 1. In medium saucepan, combine granulated sugar, salt and cream of tartar with 1 1/2 cups water. Over low heat, cook, stirring, until sugar is dissolved. 2. Over medium heat, cook, without stirring, to 226 degrees F (107 degrees C) on candy thermometer. 3. Transfer to top of double boiler; let cool to lukewarm (110 degrees F/43 degrees C) on candy thermometer). 4. With wooden spoon, gradually beat in just enough confectioners' sugar to make frosting thick enough to coat spoon but thin enough to pour. Add extract. Remove half of frosting (about 1 1/2 cups) to small bowl. Add a few drops food color, to tint the frosting a delicate color (optional). 5. Keep white fondant frosting over hot, not boiling, water in double boiler, to keep thin enough to pour. If frosting is too thin, add a little more confectioners' sugar; if too thick, thin with a little warm water. After using white fondant frosting, heat tinted frosting, and use in same way. Makes approximately 3 cups fondant icing. Source: McCalls Cookery #5. Publisher: Field Publications.

Source: McCalls Cookery Number 5

Date: August 3, 2003

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