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fondant sugar
October 8, 2008
1:51 pm
cocoa-girls
United Kingdom
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Forum Posts: 33
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June 25, 2008
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Hi,

Can anyone clarify what fondant sugar is? Is is icing sugar or something more? And any idea where I can get it?

Thanks

October 8, 2008
9:48 pm
gap
Melbourne, Australia
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October 20, 2005
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This might be one of those things that has different interpretations in different parts of the world but at my school, several recipes call for fondant sugar and its just plain fondant that we use.

October 9, 2008
4:05 pm
jifar
United Kingdom
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May 28, 2006
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You can buy dry fondant sugar from HB ingredients (www.hbingredients.co.uk)in 20kg bags.

It is sold as Silk Sugar (dry fondant)

Some cake decorating sellers will sell smaller quantities. This cake decorating supply web site (http://www.apieceofcakethame.co.uk)lists it as PME fondant icing.

There is some information on the British Sugar web site: “Celebration DF (Dry Fondant) contains spray-dried glucose which, when mixed with water, makes an instant fondant.
Compared to other dry fondants Celebration DF produces smoother and whiter finished products. It is also more flexible and easier to use than traditional fondant.”

Hope that helps

October 9, 2008
5:33 pm
Gracie
Chippenham, United Kingdom
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June 23, 2007
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HB also do 1kg tubs of ready made fondant, but if you’re just playing around, you can make your own…it’s easy enough in small quantities but becomes hard work with any more than a kilo. Make sure you don’t use both glucose AND cream of tartar or you’ll never get it to crystalise.

Fondant Icing Recipe
Ingredients:

450g/1 lb/2 cups caster (superfine) or lump sugar
150 ml water
15 ml/1 tbsp liquid glucose or
2.5 ml cream of tartar

Method:

Dissolve the sugar in the water in a large, heavy-based pan over a low heat. Wipe down the sides of the pan with a brush dipped in cold water to prevent crystals forming. Dissolve the cream of tartar in a little water, then stir into the pan. Bring to the boil and boil steadily to 115°C/242°F when a drop of icing forms a soft ball when dropped into cold water. Slowly pour the syrup into a heatproof bowl and leave until a skin forms. Beat the icing with a wooden spoon until it becomes opaque and firm. Knead until smooth. Warm in a heatproof bowl over a pan of hot water to soften, if necessary, before use.

October 12, 2008
1:09 pm
cocoa-girls
United Kingdom
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Forum Posts: 33
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June 25, 2008
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Thank you so much to everyone who replied! Lots of help!!!!