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Welcome to Fondant 101.
The Oxford English Dictionary gives the first mention of royal icing as Borella's Court and Country Confectioner (1770). The term was well-established by the early 19th century, although William Jarrin (1827) still felt the need to explain that the term was used by confectioners (so presumably it was not yet in common use among mere cooks or amateurs). [3]
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Marshmallow fondant [5] is a form of rolled fondant often made and used by home bakers and hobbyists. Marshmallow fondant is made by combining melted shelf-stable marshmallows, water, powdered sugar, and solid vegetable shortening. Home bakers use this recipe for homemade fondant due to the readily available access to required ingredients. [6]
Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers. There are numerous varieties of fondant, with the most basic being poured fondant .
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Fondant candy is a partly crystallized, two-phased candy. [8] It is about 88% sugar by weight, usually with much more sucrose than glucose. In making fondant, a stiff sugar paste is cooked to a high temperature, then carefully cooled in order to let the sugar soften and mechanically beaten to produce the desired texture. Caramels and toffees
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