Fondant Experiment

In the next two weeks, we learned how to make fondant in class, and we made three kinds of fondant altogether: original fondant(with only sugar), fondant with corn syrup, and fondant with butter. Because of the difference between the ingredients, these three kinds of fondant have different properties from each other. The butter fondant is yellow, because of the color of butter, and it is semisolid, while it tastes sweet at first, then tastes like cold fried-chicken which is a little bit disgusting. It was easy to break when we tries to roll it. The corn syrup fondant is the best one among them: it is completely solid, it has high flexibility, and it is also yellow because of corn. The most important point is it tastes best among these three! About the original fondant, which tastes as normal sugar, because the lack of cooking time, it is still liquid, and it is white due to the sugar.

I found a professional recipe of fondant, which is:

.25 ounce unflavored gelatin
1/4 cup of cold water
1/2 cup of glucose syrup (or corn syrup)
1 tablespoon glycerin
1oz shortening or butter
1 teaspoon vanilla extract
8 cups sifted confectioners’ sugar

In my opinion, our class recipe did not work well because of the lack of gelatin as the professional recipe uses, which enables the compounds in fondant to be bonded closely and makes the fondant itself more flexible. Also, the professional recipe combines both corn syrup and butter, which takes the advantages of both of them and makes the fondant good.