Basic Fondant

Basic Fondant


  • 2 cups white sugar
  • 1/2 cup water
  • 2 tbl White syrup


  • Put all ingredients in pan over medium heat – wash down sugar crystals and cook to 242° without stirring.
  • Pour on to cool cookie sheet.
  • When cool enough to touch cream (a putty knife works well for this) until white and creamy.
  • Used for centers of candy. Perfect for chocolate cherries. Tint and flavor for mints.


Fruita Preschool, 1974

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