Anyone have a recipe for this? I've looked
EVERYWHERE and all I can find are recipes
for rolled fondant. I know you can buy poured
fondant pre-made, but with such basic
ingredients as sugar, corn syrup, and water, I
know it can't be all that hard. I'm not sure how
frequently I'll be visiting this site, so if you have
a recipe, please e-mail it to me:
holycow@mac.com
. Thanks!

By Mikeh (Mikeh) on Friday, September 15, 2000 - 03:50 pm: Edit

Poured fondant isn't hard to make, but it is time consuming. I would stick with premade since it is consistent and the convenience is worth the cost.

Patisserie Fondant
1 part sugar
1/3 part water
10 - 15% glucose

Bring water and sugar to boil, washing down sides and removing impurities with a sieve. Add glucose and boil to soft to medium ball (115 to 119degC / 239 to 246degF). Pour onto clean metal slab that has been splashed with water shortly beforehand. Work with bench knife until it crystalizes. Cover with damp cloth and let rest for 30 minutes. Knead the firm mixture and store in an airtight container.

By ChineseFiveSpice on Saturday, September 16, 2000 - 06:05 pm: Edit

Thanks Mikeh! I never had to make it at
school or anywhere that I've worked so I had
*no idea* how it was made. I think you're right
about it being time consuming. It sure
sounds like it. Maybe I'll give this formula a
whirl when I have nothing better to do. Hehe.

By ChineseFiveSpice on Saturday, September 16, 2000 - 06:10 pm: Edit

Thanks Mikeh! I never had to make it at
school or anywhere that I've worked so I had
*no idea* how it was made. I think you're right
about it being time consuming. It sure
sounds like it. Maybe I'll give this formula a
whirl when I have nothing better to do. Hehe.

By W.DeBord on Tuesday, February 13, 2001 - 09:05 am: Edit

Mold on my fondant....I don't use it very often so I haven't ever used the whole bucket before it molds. It doesn't say refridgerate after opening...and I use clean utensils to scoop it out and quickly reseal. It's hard to justify wasting so much and using so little.

What's happening here? Should I have refridgerated it?

By Dominique (Dominique) on Tuesday, February 13, 2001 - 05:34 pm: Edit

I don't use enough fondant to justify buying it but I just mix together some powdered sugar, corn syrup and water and that works for my needs which are basically just icing short dough cookies. I don't have a recipe as I just mix by eye but I think it roughly amounts to
2-3# powdered sugar
1/4-1/3 c. corn syrup
and enough water to reach desired consistency.

as far as mold on fondant? I think I remember this problem years ago when I worked at another hotel where we bought fondant. I think we solved the problem just by putting plastic wrap on the surface of the fondant before putting the lid on. I don't see how refrigeration could hurt either though I don't think I've ever tried it.
Dominique :)

By W.DeBord on Thursday, February 15, 2001 - 07:26 am: Edit

Panini how do you store your fondant? Is there better (longer lasting/less delicate) brands than others?

I've done similar when in a pinch Dominique....but for me a napoleon has to have the bought stuff to sing!

By d. on Thursday, February 15, 2001 - 06:16 pm: Edit

W., mold grows on the water covering the fondant, not on the fondant itself(in my experience). We use a lot of purchased fondant(Karp's)for cookies, and always keep it covered with a 1/4" of cold water to surface doesn't crust and dry out, well-covered at room temp. Water needs to be changed out on a weekly basis so it doesn't get moldy. It's tough to keep it in the fridge because it gets too hard. Or your other option is to keep it sealed without the water, and when you use it pour very hot water on top to soften the crust, let it sit for 5-10 min., then pour out and scoop out what you need.

By W.DeBord on Friday, February 16, 2001 - 06:49 am: Edit

Thanks I'll have to try adding water because your right, it does tend to dry with time. So then you feel it's perfectly safe to remove the mold and use as usual?

By d. on Friday, February 16, 2001 - 07:46 am: Edit

If there is mold all throughout the fondant toss it out. If it is just on the surface, pour boiling water over top, let sit 5 min., pour out water and toss out top surface(just scoop it out with a spoon.) Just remember to change the water when storing fondant, and always use cold water before you seal the lid(you don't want it to steam).

By Panini (Panini) on Sunday, February 18, 2001 - 10:52 am: Edit

W.DeBord
Fondant does not usually hang around long but we do store it with about an inch of water. This water is usually thrown into our cake wash, it turns into simple syrup. I also think that the use of hands in the fondant will hasten the moulding. So use metal spoons to serve and don't put it directly into preused buckets with out a bag.
ps make sure if your making your own, use invert sugar or look for this ingredient on the label.

By W.DeBord on Sunday, February 18, 2001 - 11:19 am: Edit

I am careful to use only clean utensils. I keep it in the same bucket and bag it comes in...the only thing I haven't done is put water over it..?

But it's safe to just remove the mold, right? I did that last time and ate some fondant to see if I'd get sick....since I didn't, I figure it's safe??

By Panini (Panini) on Sunday, February 18, 2001 - 04:17 pm: Edit

YOU DID WHAT!!!! A human guinea pig? Would you scrape mold off egg yolks and use them without cooking them? W.DeBord, you are very funny! If you ever really quit and decide to move south, call me I think you would be a hoot to work with.
You know another thing I just thought of after laughing at your post is that we do cut the bags down as we go, I think the mold comes from the air that is traped in all that extra plastic.

By W.DeBord on Sunday, February 18, 2001 - 05:56 pm: Edit

Oh, come on, I can't be the only person who has worried about something enough to risk your-self before your customer and job?
I've spent a few nights praying to the porcelain god (in the bathroom) wishing the idiot at the restuarant I had eaten earilier had tasted what he served me and gotten what he gave me too!

P.S. I'd love to work for you Jeff...but you don't have a long enough ski season!

By Panini (Panini) on Sunday, February 18, 2001 - 09:43 pm: Edit

What the hell is a ski? Oh yes it's that thing we go to New Mexico and Colorado to do. My 10yr old has never seen snow here. Of course we have hail the size of soft balls in the freezer.