Sugar crystals only crystallize when they can no longer roam freely in the water. To do this, you have to get rid of some of the water again. Once all sugar crystals are gone, it’s time to bring them back again, but in a smaller size. ‘Regular’ white sugar, you can easily see and feel the sugar crystals. They’ll each swim individually in the water. All the individual sugar molecules will let go of one another. But, if enough water is present, the crystal will break down. ![]() You use this property when making rock sugar for instance. These have organized themselves tightly to create a crystal. You do that by dissolving the sugar in water.Ī sugar crystal is made up of sugar molecules. To make small crystals, we first need to get rid of these large crystals. However, regular white sugar is made up of large sugar crystals. Boil sugars in water until a set temperatureįondant contains tiny sugar crystals.Making confectionery fondant consists of two crucial steps (watch the video above to see what happens): So let’s have a closer look at how you can make these two phases. Recall that fondant consists of two key phases: small sugar crystals + a concentrated sugar solution Confectionery fondant doesn’t contain any other ingredients. What happens when making confectionery fondant? However, some pouring fondants also contain some additional fats to improve consistency and smoothness. The main difference is the amount of water, making it more liquid. Some types of pouring fondant are almost identical to a basic confectionery fondant. It is often used to decorate baked goods, and give them a nice shine. It’s a lot more liquid than both rolling and confectionery fondant. As the name says, this fondant can be poured. Lastly, another very commonly mentioned type of fondant is pouring fondant. Fat from butter or cream makes it easier to handle. However, aside from that, it often also contains some other ingredients. Just like any other fondant, rolling fondant contains a lot of small sugar particles as well as dissolved sugar. Drape these sheets on top of a cake and you have a beautiful canvas for decorating. You can easily roll it into thick sheets. This is a very firm and sturdy type of fondant. Probably the most well-known type of fondant is rolling (or rolled) fondant. borstplaat, a typical Dutch sweet and can also be used to help along fudge. Wondering what to use confectionery fondant for? Well, it’s used to make a range of other crystalline candies, e.g. However, you might well know it under a different name. We found confectionery fondant to be the most descriptive and consistently used for the fondant type described above. Note, the definition of confectionery fondant tends to vary widely. A ball of freshly made confectionery fondant. This ‘fondant’ isn’t as firm and is made from maple syrup. It’s often not strong enough to hold onto its shape. It can be shaped into a ball, but if left for a few days will flatten out slightly again. The final product is a firm, smooth product. It can be made with just sugar(s) and water. Hofberger, Confectionery Science & Technology, Springer, 2018, p.245 What is confectionery fondant?Ĭonfectionery fondant is one of the simplest types of fondant. “ A partially crystalline (…) confectionery ingredient with numerous small sugar crystals held together by a saturated sugar syrup.“ R. But it’s the sugar that’s the main actor here. It’s what ensures it doesn’t crumble or turn powdery.įondants might contain some other ingredients such as fats from butter or oils, or proteins from milk or gelatin. ![]() A very concentrated sugar solution surrounds the sugar crystals.These tiny sugar crystals ensure fondant has a smooth texture. ![]()
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