Fondant
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2008-06-23T23:08:22Z
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{{Unreferenced|date=December 2007}}
'''Fondant''' is a cream [[confection]] used as a filling or coating for [[cakes]], [[pastries]], and [[candies]] or [[sweets]]. In its simplest form, it is [[sugar]] and [[water]] cooked to a point, specifically the [[Candy#Manufacture|soft-ball stage]], cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Rolled fondant is commonly used to [[cake decorating|decorate wedding cakes]]. This gives the cakes a smooth appearance.
[[Image:Fondant.JPG|thumb|A fondant-covered cake depicting a sewing kit.]]
== Chemistry ==
Fondant is formed by [[supersaturation|supersaturating]] [[sucrose]] in water. More sugar will dissolve in water with a higher temperature.
Then, after the sucrose is dissolved, the solution is left to cool and the sugar will remain dissolved in the supersaturated solution until [[nucleation]] occurs.
* If, while the solution is supersaturated, a [[seed crystal]] (undissolved sucrose) falls into the mix, or the solution is agitated the dissolved sucrose will crystallize to form large, crunchy crystals.
* If, however, the solution is allowed to cool and then stirred furiously, violently mixing the entire mixture, it will form many tiny crystals and result in a smooth texture.
==See also==
* [[Inverted sugar syrup]]
==References==
{{reflist}}
[[Category:Confectionery]]
[[Category:French words and phrases]]
[[de:Fondant]]
[[nl:Glazuur (gebak)]]
[[pl:Lukier]]