About Fondant
From: The New Joy of Cooking by Irma S. Rombauer
(Simon & Schuster; November 1997; ISBN: 0684818701; HC)
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Fondant is a candy itself, and is also used to make other candies, either as filling or as coating. For example, fondant centers can be dipped in chocolate, and melted fondant can ice pastries and confections, especially the little teacakes called petits fours. Fondant is made from nothing more than water, sugar, and corn syrup or cream of tartar. You can enrich it by using milk or cream in place of the water if you wish, or by adding butter, or by substituting brown sugar for part of the sugar. Fondant is always cooked to the soft-ball stage (234 to 242 degrees F). If cooked to a higher temperature, fondant will be too firm to handle upon cooling.

The key to a successful fondant is controlling the crystallization of the sugar—controlling, not preventing, because this mixture must crystallize, but in a predictable and controlled manner. After cooking, pour the sugar syrup onto a marble slab or baking sheet (inverted over a rack) lightly sprinkled with water. (Do not scrape out the bottom of the pan, for the sugar there will have a different texture.) Let the fondant cool undisturbed, being careful not to jostle the pan, lest it crystallize too soon. When it has cooled, stir the fondant in a figure-8 pattern. It will go through several stages as you stir, from clear to cloudy to opaque to very white. Once it thickens and becomes white in color, knead by hand until it is smooth and pliable. If the fondant is to be melted down, it can be used immediately; otherwise, it needs to ripen for 24 hours. Even professional candy makers sometimes overcook fondant so that it is too hard to knead. If this happens to you, simply place the mixture in the top of a double boiler over simmering water, add 2/3 cup hot water, and stir constantly until the fondant has thoroughly melted. Then return it to the heavy saucepan and bring it to a boil again. Brush down the sides of the pan with a pastry brush dipped in warm water, place a warmed candy thermometer in the pan, and boil the mixture, uncovered and without stirring, to the soft-ball stage, 234 degrees F. Cool, stir, and knead the fondant as above. To ripen fondant, form it into a ball, cover it with a damp cloth or paper towel, seal it tightly with plastic wrap, and let cool to room temperature. Fondant can be stored in the refrigerator for 3 to 4 days, but be sure to bring it to room temperature before using.

To dip candy centers in fondant, melt the fondant in the top of a double boiler over barely simmering water, stirring frequently and making sure that the temperature does not rise above 140 degrees F. Remove the double boiler from the heat but keep the fondant over the pan of water to keep it liquid. Drop a candy center into the fondant and turn to coat completely. Lift out the candy using a candy dipper or fork, let the excess drip off, and place it on a wax- or parchment-paper–lined plate. Refrigerate for 15 to 20 minutes to firm up. To cover petits fours or other pastries with fondant, place them on a rack over a baking sheet lined with wax or parchment paper. Melt the fondant in the top of a double boiler over barely simmering water, stirring frequently. If it seems too thick, add a little warm water until it is thin enough to pour over the pastries. Flavor and color the fondant, if desired, then pour it over the petits fours in a steady stream. Refrigerate petits fours for 15 to 20 minutes to set the fondant.

• Basic Fondant

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