A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
Boiling point of fondant
Avatar
choccywoccydoodaa
Member
Members
Forum Posts: 16
Member Since:
December 7, 2006
sp_UserOfflineSmall Offline
1
January 17, 2007 - 1:36 pm
sp_Permalink sp_Print

Hi - newbie here,

Tried to make some fondant last night & followed recipe exactly from Candymaking. It said to boil to 115 degrees C. When the syrup reaches that temp do you hold it there for a while or immediately switch off?

Despite stirring for 40 mins the fondant still wouldn't set properly, even though it got quite a bit stiffer.

Any suggestions please

Cheers,

Simon

Avatar
deb
Calgary, Canada
Member
Members
Forum Posts: 146
Member Since:
May 29, 2005
sp_UserOfflineSmall Offline
2
January 17, 2007 - 9:08 pm
sp_Permalink sp_Print

Simon,
First, you must adjust the boiling point of water. If water boils at sea level at 212 F, what you must do is boil water and figure out what the temp is that the water boils at in your house. Then make the adjustment. For example, I live at a high altitude, water boils at approx 200 F. Therefore I must adjust any recipe I use by 12 degrees. So when I make turtles, the caramel must boil to 242 or so. I boil it to 230 F.
Secondly, when the temp reaches 230 F (I am using caramel as an example but this applies to any cooked sugar) then I remove it from the heat. Not a moment longer!!
For fondant I don't paddle by hand as it is too hard!! I have a bosch kitchen machine and I use my dough hooks to paddle it. So if you have any kind of kitchen mix master that is strong enough to knead bread, use the same dough hooks to mix your fondant. I just watch very carefully until the fondant becomes white and is the consistency that appeals to me.
Deb.

Avatar
choccywoccydoodaa
Member
Members
Forum Posts: 16
Member Since:
December 7, 2006
sp_UserOfflineSmall Offline
3
January 18, 2007 - 8:44 am
sp_Permalink sp_Print

Deb,
Thanks for this - know what you mean about it being too hard by hand. I felt like I'd had a workout!

Simon

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
14 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

tillicity

RossPele

Saul V

Ricardo Ulloa

Reynerio Solis

Raul A Santos

Forum Stats:

Groups: 7

Forums: 26

Topics: 1825

Posts: 10538

 

Member Stats:

Guest Posters: 1

Members: 5100

Moderators: 0

Admins: 1

Administrators: Seventy%

Boiling point of fondant | Techniques | Forum