5.5 Basic Fondants


  • To apply the techniques of crystalline candy  formation to making basic fondants
  • To examine the various interfering agents and their relationship to sugar crystal formation

Laboratory Problems

  • Prepare fondants of varying composition, utilizing techniques for the preparation of crystalline candies.
  • Observe the appearance and size of spontaneous crystals on preparation day and again on evaluation day.

Prepare fondants with the following composition

Treatment Composition Identify Interfering Agents Appearance
A 1 cup sugar

½ cup water

B 1 cup sugar

1/8 tsp. cream of tartar

½ cup water

C 1 cup sugar

1 tbsp. light corn syrup

½ cup water

D ½ cup brown sugar

½ cup white sugar

½ cup water

E 1 cup sugar

1 tbsp. butter

½ cup water


General Directions

  1. Combine ingredients in heavy saucepan. Heat and stir until sugar dissolves.
  2. Continue cooking over medium heat until mixture boils. Wipe sides of on with clean, moist cheesecloth wrapped around fork, or cover pan and boil 2 or 3 minutes.
  3. Continue boiling until mixture reaches soft ball stage (114°C or 237°F), stirring only if necessary to keep from scorching. Check doneness with both a thermometer and the cold water test.
  4. Immediately pour out 2/3 of the mixture onto buttered plate to cool. Pour remaining 1/3 of mixture into a labelled custard cup; cover and store until next class period. Do not scrape pan.
  5. Cool fondant on plate to lukewarm (40°C -104°F) without disturbing.
  6. Beat vigorously to recrystallize; then knead until fondant has a smooth, soft, plastic consistency.
  7. Wrap half of fondant in waxed paper label, and store to ripen until next class period. Evaluate remainder and observations on chart.

Characteristics of the standard product

Appearance Texture Flavor
White in color (except for butter and brown sugar fondants).

Smooth surface.

Moist, pliable without stickiness

Holds a cut edge

Very smooth mouth feel.

Typical for recipe used.


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