Italian Fondant (Fondente italiano)

 Italian Fondant (Fondente italiano) Recipe

Here’s a classic Italian Fondant recipe-the smooth sugar paste often used for confectionery, pralines, or pastries.

Yield: about 500 g (1 lb)

Prep time: 30 minutes

Resting time: 24 hours

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Ingredients

500 g (2 ½ cups) granulated sugar

125 ml (½ cup) water

1 tbsp glucose syrup or light corn syrup (prevents crystallization)

A few drops of lemon juice (optional, helps invert the sugar)

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Instructions

1. Prepare your tools

Use a heavy-bottom saucepan, a marble or granite slab (or a smooth countertop), and a metal spatula or bench scraper.

Have a sugar thermometer ready-accuracy matters here.

2. Cook the sugar

In the saucepan, combine sugar, water, and glucose syrup.

Stir over low heat until sugar is fully dissolved.

Increase the heat to medium and bring to a boil without stirring.

Cook until the syrup reaches 114-116 °C (soft-ball stage).

3. Pour and cool

Immediately pour the syrup onto a clean marble slab (or a lightly oiled countertop).

Let it cool until it’s warm but not hot-edges will begin to turn opaque.

4. Work the fondant

Using the spatula, repeatedly fold and scrape the sugar mass toward the center.

It will change from clear syrup to creamy, then to white and stiff.

This process takes 10-15 minutes of constant work.

5. Rest and store

Gather into a ball, wrap tightly in plastic wrap, and place in an airtight container.

Let it rest for 24 hours before using-this improves texture and smoothness.

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Tips for Success

Don’t stir while boiling-it encourages crystallization too early.

If you want flavored fondant (e.g., mint, coffee, or vanilla), add the flavor after reheating for use, not during the initial cooking.

To use, warm gently in a bain-marie until soft and spreadable.