The success of the fondant depends upon the complete changing of the cane sugar into fructose and glucose, the crystals of the latter being much finer than those of cane sugar.
Stirring the mixture while it boils or before it has cooled sufficiently will result in the formation of cane sugar crystals, and the fondant will be harsh and rough.
When the fondant is barely lukewarm begin to stir it with long steady strokes and continue this until the mixture becomes creamy and thick and begins to break away from the sides of the dish and the spoon.
Fondant is the foundation for all bonbons and may be made up into a great variety of shapes and with many flavors.
Or, if only a small quantity is needed, melt plain fondant over hot water and add one teaspoon of instantaneous coffee to each cup.
Stir the fondant constantly while it is melting, or it will become a clear liquid.
For vanilla or coffee eclairs use fondant icing, page 485.
After the fondant is prepared, roll it into balls the size of filberts, then roll them in almonds chopped fine.
When liquid flavors are used, if the fondant becomes too soft, mix in a little confectioner's sugar; use as little as possible, as too much gives a raw taste.
Should this occur, add a little morefondant to the cup.
If the fondant is already made, it gives very little trouble.
Boil the sugar as directed for fondant above, letting it attain the degree of crack, or 310 deg.
Where fondant is already prepared and kept in preserve jars, the cream bonbons can be quickly made.
In stirring the fondant do not mix in the scrapings unless the whole is still very soft.
It will be found easy to make fondant if the directions given below are strictly followed.
Fondant does not work so well after it has been melted two or three times, therefore it is better to take only the amount to be used for one flavor or color at a time.
The fondant is best stored in earthen crocks, either as a mass or in the feeders.
Experience teaches that this, which is virtually a confectioner's method, produces a finer grain and usually a whiter fondant than when stirred in the kettle.
Monsieur Fondant was more at his ease because nobody paid any attention to him.
He found Monsieur Fondant in the reception-room, and, throwing open the door of the salon, presented Madame Bidault to monsieur le baron.
Monsieur Fondant blushed to the ears, for he saw that the strangers were looking at him.
Everybody rose; Dubourg offered his hand to Madame Chambertin, Frossard to Madame Bidault, and the others followed, Monsieur Fondant bringing up the rear.
Now place the network over the apples, dust with sugar, and fill out the diamonds with pale pink colored fondant that have been flavored with punch extract.
When baked, take a good fondant icing with some chopped nuts or almonds, and sprinkle on top of cake while still hot.
When baked and still hot, put over it a good boiled fondant icing and sprinkle a few chopped nuts over the top.
Creole Balls Chop half a cupful each of almonds, pecans and walnuts and add enough fondant to make the mixture of the right consistency to mold into bonbons.
Add about one tablespoon of boiling water to the fondant and stir continually to reduce to a thick cream.
When the fondant becomes too dry for further dipping, scrape from the pan, using a wooden spoon and form into balls.
Stir frequently until the chocolate melts and then dip in the fondant centres, nuts or pieces of candied fruit.
This fondant may be used between halves of English walnuts, as centres for chocolates or to cover almonds or pieces of fruit.
Mix with fondant or a paste of confectioner's sugar and ginger syrup.
Use only enough fondant or paste to hold the ingredients together.
Sometimes Betsey liked the chocolate in which she dipped her creams left unsweetened, then again she would add a little of the plain fondant to the melted chocolate to take away the bitter taste.
Wrapping the fondant in waxed paper, Betsey put it in a covered bowl in a cool place for twenty-four hours.
That uncooked foundation cream and fondant cream can be made into all sorts of candies.
Betsey did not let the fondant get hot, but just warm, then taking the candies she had prepared she dipped each one carefully into the melted fondant (using two silver forks) and re-placed on the waxed paper to dry.
Betsey made the fondant into small balls, then rolled them lightly in the cinnamon.
These Betsey made like the Cinnamon Cream Balls by forming the fondantinto small balls and rolling in cocoa or first putting a piece of any kind of nut or candied cherry inside the cream.
Set the fondant dish in hot water to melt it for spreading.
Chocolate may be added to the warm fondant before beating it.
Remove seeds, stuff with blanched almond or with cream or chocolatefondant or half English walnut meat.
White icing like this is nice covered with thin layer of chocolate melted with butter or English walnuts buried in the white icing and then covered with chocolate fondant makes a delicious filling for layer cake.
It is advisable to work small boils of these goods, as the casing being boiled soon gets brittle; keep turning the bulk round on the plate so as to keep the fondant paste exactly in the centre.
Work the jam, acid and color into the fondant paste, boil the sugar, water and cream tartar to crack, and work off as already described.
We'll serve tiny gilt hatchets stuck in tree-trunks of fondant rolled in cocoanut and toasted brown.
Only enough fondant should be used to make the other materials stick together.
Fondant is the foundation cream out of which bonbons and various other fancy candies are made.
Thin wafers made of fondantare a confection much used at parties, receptions, and similar social gatherings.
Indeed, it is suggested that this amount be prepared and then stored so that the fondant may be used as needed.
As the fondant hardens on the back of the spoon it should be scraped off and put back into the double boiler.
As will be noted, the accompanying recipe forfondant calls for 5 pounds of sugar.
Some persons have an idea that fondant and related candies are difficult to make, but if directions are followed carefully this will not be the case.
To make rainbow delight, divide fondant into three parts.
The four recipes that follow show how fondant can be made up into attractive as well as delicious confections.
When bonbons are to be made, remove fondant in pieces from the utensil in which it has been stored.
It is not necessary that all of thefondant be worked up at once.
Fondant making is treated in detail with illustrations showing every step and directions for making many unusual kinds.
For melting chocolate, coating for bonbons, or fondant for reception wafers, a utensil of this kind is necessary.
Pack your fondant all together in an earthen bowl and cover with a damp cloth until the next day.
Into it, dip, one by one, the fondant balls, prepared as above.
Work the proper sized piece of fondant into as close an imitation as possible of the new potato.
When the fondant is dry enough to hold its form, the mat is turned upside down, and the wafers and centers easily freed.
The results are as attractive to the palate as to the eye, although candy modeled from potato fondant does not have the peculiar oily richness of the products fashioned from almond paste.
Before using, place the mat in cold water, dry, and then pour the fondant into the depressions until they are entirely filled.
Yellow daisies may be made by coloring the white potato fondant or by making fresh fondant, using the yolk of the egg in place of the white.
Whatever is used should be rolled in enough of the fondant to make pieces of the desired size and form and then immediately rolled in dry cocoa.
Several uses for potato fondant will be described below, but it may be substituted for French fondant in any of the confections of which that is a part.
As has been explained in the preceding chapters, they are the basis of potato fondant and potato paste, both of which are basic mixtures.
From fondant colored green, a pea pod may be modeled, split, and the peas modeled and placed within.
After the balls have dried two or more hours, roll them again in this coating of uncooked fondant to which has been added a small quantity of blue coloring.
This motion is repeated, from each side of the pan, until the fondant becomes a ball which can be kneaded by the hand.
Take some of thefondant prepared as above, flavor rather strongly with peppermint and dip in sweet chocolate.
If it is desirable to have two or more flavors, divide thefondant into the required number of portions, and have an assistant take up the kneading of each.
When ready to make up the bon-bons, roll the fondant out evenly and cut in squares of equal size; shape these with the fingers.
Make little holes in the fondant with the fingers and put in each a little of the flavoring, working it through the mass.
The fondant should "mellow" for at least twenty-four hours before being used, especially as centers for chocolate creams, etc.
With XXX confectioners' sugar, make it into a stiff fondantor paste.
To make chocolate creams, roll the fondant into balls of uniform size; let them stand on paraffin paper twenty-four hours or more.
Bonbons made of fondant are probably the easiest form of candy making for the amateur to attempt, and the most interesting on account of the variety possible through the use of other materials in combination.
Roll the fondant into a ball; while still in the hand, press into the top an English walnut meat, or whatever decoration is desired, and lay on paraffin paper to harden.
Or roll a blanched almond in fondant and stuff the date with it.
After the fondant has stood the required interval it is ready to make up.
Work into the fondant as you used the flavoring oil or extract.
Dip Cordial Drops in this sameFondant as mentioned above; they are very nice and popular in the winter season, but do not stand well in summer.
Then take some of the hardest fondant that you have and melt it in a cup in boiling water, just as you did in making chocolate creams.
Work the cocoanut well into half as much fondant candy, and then shape, into balls, using confectioner's sugar to stiffen the mass sufficiently for handling.
Melt the fondant over hot water and add the flavoring.
When cold, drop them, sugar side down, in chocolate fondant prepared for "dipping.
Make fondant of the syrup, granulated sugar and cold water, following the directions given for fondant made of granulated sugar (cream of tartar or other acid is not required in maple fondant).
Work the fondant for some time, then break off little bits and wrap around small pieces of the fruit, then roll in the hollow of the hand into balls or oblongs.
Using green color-paste, vanilla and almond extract mold the fondantin long shapes.
The fondant may be used the next day, but is in better condition after several days, and may be kept almost indefinitely, if the cloth covering it be wrung out of cold water and replaced once in five or six days.
Candied lemon peel can be used in the same way, and in this case the fondant should be flavored with lemon.
Mix some chopped dates with maple fondant for these centers.
Prunes filled with fondant or fondantand nuts mixed are also delicious.
Melt in a bowl some fondant flavored with any preferred flavoring.
Cut into squares when cool and ice with white fondant, and then with a pastry tube and pink fondant place a wild rose in the center of each cake.
Mix into a cupful of melted chocolate fondant a half cupful of cocoanut, and spread the diamonds with this, or spread with a pink fondant flavored with rose, and sprinkled over with grated cocoanut.
Chopped dates and chopped figs or raisins combined and worked into maple fondant are delicious.
Prunes may be stuffed with fondant or a fondant and nut mixture, and then dipped in fondant of different colors.
Melt some fondantin a double boiler, and stir into it candied orange peel cut into tiny strips.
Little heart shaped cakes dipped in pink or white fondant and then decorated in the center with little hearts cut out of candied cherries are nice.
Maple fondant is made in the same manner as bon-bon cream.
Dip them into the fondant and drop them on wax paper.
If the fondant in the crock becomes hard from neglecting to keep the cloth damp with which it is covered, wet the cloth, squeeze it slightly and place it over the crock.
If you ever have a batch of fondant so grainy that you cannot use it, simply cream it up and use it for fudge or caramels in place of sugar as the recipe calls.
You will find from experience that it will always be necessary to melt more fondant than you will need to coat the centers you have made, because you must have a certain amount in the double boiler in order to dip them successfully.
It is well to add a little of the liquor to the fondantwhile melting, as this has a tendency to make the fondant watery in about a day.
If you use a funnel, heat it with hot water; push the stick down into the funnel until it fits the opening tightly, because the stick keeps the melted fondant from running through.
As soon as you have dipped all the cherries, and the fondant on them has cooled, commence at once to coat with chocolate.
If this should occur, they must be removed before the syrup is worked, because they would make the fondant gritty.
If you should be so unfortunate as to spoil a batch of fondant, you can use the sugar for most any kind of candy, except fondant or orientals, by simply using the grained fondantin place of sugar.
After they are all dipped in this manner, put some fresh fondant in the double boiler and heat the cream just enough so that you can use it for dipping.
The fondantmay be kept six months in a dry, cool place.
In melting fondant for dipping you must never forget to stir it, because unless stirred it will go back into clear syrup.
If when the chocolate and fondant are mixed together they are too thick for a smooth covering add a few drops of hot water, drop by drop, until it is as desired.
If the mixture for dipping gets too stiff take it to the stove and let the water in the under basin heat again, or replace the cold water with hot from the kettle, carefully stirring the fondant every moment.
To melt the fondant put it into a saucepan, and set this into a second filled with hot water.
Never place the basin with the fondant in it directly on the stove.
Take a half-pound offondant and work into it half a teaspoonful of vanilla drop by drop.
The favorite candies illustrate the use of fondant both for the centre of candies and for the outside, or "dipping," as candy-makers call it.
As soon as every hole in the tray was filled with fondantit was set away to cool and an empty tray substituted.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "fondant" in a variety of sentences. We hope that you will now be able to make sentences using this word.
