2346—Glace au Fondant

Preparation of the “Fondant.”—Put some loaf sugar into a small saucepan, the quantity being in accordance with the amount of “Fondant” required.

Moisten with just enough water to melt the sugar, and set to cook as directed under “The Cooking of Sugar.”

Stop the cooking precisely at 230° F. between the No. 2344, The Cooking of Sugar stage and the No. 2344, The Cooking of Sugar stage, and pour the sugar on a moderately-oiled marble slab. Let it half cool for a few minutes; then, with a spatula, move it about well in all directions, taking care that no portion of the sugar on the marble is left untouched by the spatula, for any such portion would harden and form lumps in the Fondant.

After ten to fifteen minutes’ work with the spatula, the sugar should have become a white, slightly granulated paste. Heap the latter together, and scrape the marble slab with the blade of a strong knife. Carefully knead this paste (No. 2357, The Kneading of Pastes) with the palm of the hand until it is very thin and smooth, whereupon the Fondant is ready for use.

It need now only be heaped in a receptacle, covered with a damp cloth, and kept somewhat dry.

To Glaze with “Fondant.”—Put the required amount of it into a saucepan; work it over a slow fire for a while, in order to soften it, and moisten it, little by little, with water when a dry flavour or an essence is used, or, otherwise, with the selected liqueur.

Warm slightly in order to make the glaze very liquid and to ensure its speedy drying, and pour it, at one tilt, over the object to be glazed.

With the help of some colour, the glaze is generally given the tint of the fruit which flavours it.