Fondant
Ingredients
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Caster sugarg
Waterg
Glucose syrupg
Total1450 g
Preparation steps
- 1
Cook sugar, water and glucose to 115°C.
- 2
Pour onto marble slab or silicone mat.
- 3
Work with spatula and bench scraper until opaque and smooth.
- 4
Knead into a smooth mass.
- 5
Store in airtight container. Warm to 35°C and thin with syrup before use.
Nutritional values
Per 100g
Calories
297.7 kcalProtein
0.0 gCarbs
74.3 gSugars
71.2 gFat
0.0 gSaturated fat
0.0 gFibre
0.0 gSalt
0.0 gOther recipes in the same category
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