Dessert & Baked Goods » Candy Fondant
Fondant is a creamy sugary confection used by Carolyn ("Care") Cope to make her tasty Chocolate Covered Cherries. The trick is to let it sit for at least 24 hours to achieve a velvety smoothness. Then let the candy making begin!
Posted Sunday, November 28, 2010, at 6:09 am by prochef:Just to expand on to what Care said about the cream of tartar, as an acid, it helps to 'invert' the sugar so that large crystals do not form. (Technically speaking, it takes the sucrose [long chain sugar], and splits it into glucose/fructose [short chain sugars], or invert sugar)
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