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(1)

Fondant

Ingredients
  • So, last night I was seized with a sudden and inexplicable urge to
  • make fondant. Peppermint creams to be precise. There is no
  • particular reason why this should have happened. I haven't recently
  • bought a cookbook. We'd been to the supermarket that afternoon, so
  • there were plenty of snacky things around (mmm, strawberries). I
  • didn't even particularly fancy something sweet, I just wanted to do
  • the cooking.
  • 450g sugar
  • 150mL water
  • 3T powdered glucose (I used light karo, thanks Stephanie, and it worked great)
Instructions

Heat sugar and water gently to dissolve sugar, bring to boil, add glucose, boil to soft ball stage. Pour onto marble slab. Gently, otherwise it will flow over the sides. Once a skin has formed around the edges, use a spatula to pick up syrup from the edges and transfer it to the middle. Once the syrup has started to thicken a little, start to turn it in a figure of eight shape with the spatula. At this point, add colourings and flavourings (green and peppermint, for me). Keep turning it, and it will start to grain and thicken. Eventually you will be able to scrape it all into a mound in the middle of the slab, pick it up and knead it a little. Shape by rolling out and cutting with small cutters or eggcups. Lay on waxed paper to dry out and when dry, pack in an airtight container. Now, I don't have a marble slab. My mother does, and if I asked I bet she'd lend it to me, long term, but I don't want to ask. My kitchen bench is not stainless steel, so that wasn't an option either. I ended up lining a baking tin (the kind with a 1cm edge) with nonstick baking paper and using that. Neither do we have small cutters or eggcups - I used (ahem) the top of a shotglass. It was messy and fun. I've pretty much decided that my end-of-year gifts for people will be peppermint creams (half dipped in dark chocolate) and sugar mice (same mixture, flavoured with raspberry, shaped into stylised mice with shaped ears, candy eyes/nose and licorice tail).

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