White Fondant

Ingredients

• 2.5 lb sugar
• 1.5 cup hot water
• 0.25 tsp cream of tartar

Method

Fondant is an sugar-work of controlled crystallisation. The goal is a smooth paste of fine, uniform crystals suspended in a minimal syrup — achieved by cooking sugar to soft ball, then mechanically disrupting the crystals as they form during cooling.

Combine 1.13 kg sugar, 360 ml hot water, and a pinch of cream of tartar in a heavy-bottomed saucepan. The acid prevents caramelisation and breaks down sucrose into glucose and fructose, which resist crystallising into large, gritty shards. Stir over moderate heat until the sugar dissolves, then stop stirring. Insert a sugar thermometer and increase the heat. Once the mixture reaches a rolling boil, brush down the pan sides with a wet pastry brush every minute or so — this removes sugar crystals that would otherwise seed unwanted large crystals in your finished fondant. Continue boiling until the thermometer reads 113°C (soft ball stage). At this temperature, a drop in cold water forms a ball that flattens slightly under finger pressure. Don't overshoot; 115°C gives you a grainy, stiff fondant that resists working.

Pour the syrup onto a lightly oiled marble slab or ceramic tile. Do not scrape the pan — leave behind any crystals clinging to the walls. Allow it to cool for 5–8 minutes until you can comfortably hold your hand above it without flinching, but the surface still glistens and moves slightly when you tilt the slab. This window is critical: too hot and the fondant won't hold a structure; too cold and it shatters as you work it.

Using a metal spatula or cake slice, scrape and fold the fondant repeatedly towards its centre, turning the slab as you work. After 3–4 minutes, it will begin to thicken and lose its translucent sheen. Switch to hand-kneading once it becomes unwieldy — the friction and pressure of your palms complete the crystallisation. You're aiming for a smooth, white, finely-grained paste. This takes 8–15 minutes depending on room temperature and humidity. Overwet days slow crystallisation; dry days speed it.

Transfer to an airtight container lined with oiled greaseproof paper. Rest for 24 hours before use. The fondant will firm slightly and become easier to work with for glazing or filling.