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Old 28th June 2012, 20:14   #1 (permalink)
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Fondant

Hi! Anyone has a good fondant recipe to share? Are the ingredients available in turkey?

Thanks!
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Old 28th June 2012, 20:33   #2 (permalink)
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Re: Fondant

Chocolate fondant recipe - Recipes - BBC Good Food

Is this the type of thing you are after?
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Old 28th June 2012, 21:02   #3 (permalink)
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Re: Fondant

thanks veeBee for the link
that must be fabulous...im drooling reading it...especially one of the variations where adding Baileys is suggested
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Old 28th June 2012, 21:14   #4 (permalink)
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Re: Fondant

It is dangerous! One of those that you can keep having 'just another spoonful' until you feel sick, and by the time you have added a bit of cream or sauce you are over SIX HUNDRED calories.

I just settle for starving myself for 24 hours.
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Old 30th June 2012, 11:28   #5 (permalink)
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Re: Fondant

thanks, i was refering to fondant used to decorate cakes and pastries. can't seem to find corn syrup around...
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Old 30th June 2012, 12:45   #6 (permalink)
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Re: Fondant

Normally in the UK we would just buy it packed like icing sugar, but it has already got the 'extras' added. However, I have trawled through my cook books (I love baking) and come across this one in the 'Good Housekeeping Compendium' (no I am not that old, it was mom mom's)

1/4 pint of water
1lb granulated sugar
1 oz glucose or a good pinch of cream of tartar

Put water into a pan, add sugar and let it dissolve slowly; then bring the mixture to the boil, add glucose or cream of tartar and boil to 240f (115/116 celsius).
Have ready a marble slab sprinkled with water, pour the syrup and leave for a few minutes.
When a skin starts to form take one or two spatulas and start to bring the edges into the middle, keeping it moving until it has cooled enough to be able to handle it, then begin to work it in a forwards and backwards movement (almost like kneading bread), turning occasionally.
Keep on 'kneading' until it changes its character and 'grains', becoming opaque and firm, then scrape it up and kneed in the hands until it an even texture throughout.
It is then ready to use.


If you are just wanting an icing that does not set hard, try making up ordinary icing sugar, mixing with either water, lemon or orange juice, or whatever flavour, but also add either a couple of teaspoons of melted butter, or liquid glucose/glycerine. This will let a film dry on top without allowing it to go completely solid.

I hope this is OK
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