Ingredient Quantity
1. Sugar (Fine Granulated - Bakers Sugar) 16 ounces
2. Water 4 ounces
3. Vinegar 2 teaspoons
Preparation Instructions - Variations: Fondant
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Process Instructions
1. Combine Mix vinegar with water then combine with the sugar in a heavy bottom saucepan, until it is a uniform white paste.
2. Clear Using a wet pastry brush or wet fingers clear the sides of the sauce pan of every speck of sugar granules.
3. Boil Bring to a boil, and skim off any foam from the top and discard it. Slowly bring it up to 240°(F). Reduce the heat as you approach 240°(F), so you don't go over.
4. Prepare Have prepared a clean marble slab to pour the syrup onto. Mist it lightly with water.
5. Pour When the temperature is correct pour syrup out onto the marble slab and mist the top lightly with water. Allow to cool - undisturbed.
6. Mix At 110°(F) scrape the syrup from the edges to the center using a stainless steel spatula. Continue scraping the edges to the center, folding it upon itself. Use another spatula or small paring knife to clean your spatula as you proceed with the folding. As the syrup cools it will become glossy white and become stiffer. Do not over mix, transfer to a storage container using the two spatulas.
7. Store Put it in a tightly closed container and store at room temperature for at least a day if not three days before using. A small amount of syrup may be poured on top to prevent it from getting a crust.
Additional Comments: Kept clean - fondant should last for weeks or refrigerate for longer periods. Always dilute with syrup (as needed) while re-heating for use. DO not ever heat fondant over 110 o (F) or it will dry very dull and brittle.
Variations: Coffee Fondant - add a Coffee Flavor.
Chocolate Fondant - color with sifted cocoa.
Sorry, для тех, кто не знает английский
