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Techniques

Boiling point of fondant

Boiling point of fondant
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1:36 pm
January 17, 2007

choccywoccydoodaa
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posts 16

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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

9:08 pm
January 17, 2007

deb

Calgary, Canada
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posts 146

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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.

8:44 am
January 18, 2007

choccywoccydoodaa
Member

posts 16

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

Simon
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