| Mix vinegar with water then combine with the sugar
in a heavy bottom saucepan, until it is a uniform white paste. |
| Using a wet pastry brush or wet fingers clear the
sides of the saucepan of every speck of sugar granules. |
| 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. |
| Have prepared a clean marble slab to pour the syrup
onto. Mist it lightly with water. |
| When the temperature is correct pour syrup out onto
the marble slab and mist the top lightly with water. Allow to cool
- undisturbed. |
| 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. |
| 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. |
| 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. |
Coffee Fondant - add a Coffee Flavor.
Chocolate Fondant - color with sifted cocoa. |
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Base Formulas (24)
