Fondants

Low-moisture sugar syrups produced by boiling down concentrated sugar solution with glucose syrups or inverting agents, then cooling fast with agitation so fine crystals form in the saturated syrup. They become fondant sweets, fillings for chocolates and biscuits, and cake toppings. Crystal size is the critical quality parameter: rapid cooling with vigorous agitation nucleates myriad tiny crystals, giving the smooth, creamy mouthfeel, while slow cooling yields coarse, gritty fondant. Poured fondant for cake coating is remelted gently to preserve the crystal network; invert sugar and glucose syrup inhibit unwanted graining during storage.