Handling Fondant
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- Have the platter or marble ready at no great distance from the range.
- Carry the kettle of syrup steadily and quickly, but gently, and pour it onto the receptacle.
- Do not let the last of the syrup drip from the saucepan.
- Then, if proper care has been exercised during the boiling, the mass, upon working, will be the creamy fondant desired.
- Graining of Syrup when Preparing Nuts Glace In the recipe referred to, a little lemon juice is added to the syrup boiled to the hard crack stage.
- Try using cream of tartar instead of lemon juice.
- Use in the proportion of a level teaspoonful of cream of tartar to each four pounds of sugar and pint of water.
- Cook to about 3050 F.
- Reheat the syrup, if it becomes too cold for dipping.
- White Spots on Candies A chocolate coating will dry "streaky," if the articles dipped into it be ice-cold.
- Possibly white spots might be occasioned in the same way.
- The centres should be neither too warm nor too cold.
Plating
Cookware for this recipe
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Saucepan
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Kitchen thermometer
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Kettle