June 25, 2008
October 20, 2005
May 28, 2006
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
June 23, 2007
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
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
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.