Confectionery Fondant How to Make Recipe Demo at Bakery

Learn how to make Confectionery Fondant from scratch. This old school fondant recipe is the one, and makes the worlds best, that melt in your mouth delicious and this recipe is so easy ! ­
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Best way to make & use baker's Fondant 101 at home : 7 Easy Recipes • Pro Baker Unveils Mind...
Confectionery Fondant How to Make Recipe Demo at Bakery
Granulated Sugar 793g
Water 198g
Glucose syrup 113g
Please note that the Video my differ from the written recipe
Place the sugar and water into a large bowl and stir till dissolved; make sure there are no dry lumps of sugar left at the bottom of the bowl. Place on a hot heat and bring to the boil quickly as possible make sure to keep stirring all the time. Make sure you take off the top of the liquid the impurities as they arise, warm up the glucose syrup and add it in to the boiling liquid keep stirring all the time. Removing all the impurities from the top and keep washing down the sides of the bowl all the time. When ready pour all onto a large slab or a metal with 4 sided tray, best to put your tray into a freezer this helps with cooling down, watch out very hot, The fondant or boiled sugar will naturally flow, it is then splashed on top with cold water and allowed to cool, when ready you can remove from tray and work it with wooden spatula or spoon, or you can also use two bowls one with ice cold water in, and one with your fondant in, this I think is best of cooling, you need to be wooden spatula or spoon and keep stirring, once the fondant has cooled it’s white in colour and forms into a semi solid mass. You can pack up ready to use.
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[@crazybaker1]

Hi Guys this is a Bakery secret Recipe, Learn how to make Confectionery Fondant from scratch. This old school fondant recipe is the one, and the worlds best, Please remember to Subscribe to my channel it’s free 😀😀😀👍👍👍

[@therhino9661]

Are the, 'Contaminates', the froth you seem to be removing? Just want to double-check, because I'm going to be making your Custard Slices recipe this weekend. Thanks in Advance 👊

[@crazybaker1]

@@therhino9661 yes ! it's the bio left off the sugar that goes to the top and sits, what's nice it floats 😀

[@nhayford]

Thanks!! Excellently taught!!

[@crazybaker1]

Soon I will be doing how to get the fondant nice and soft for inside sweets and other confectionery Laters Steve

[@dirkdendirk7583]

I always wanted to make fondant. Glad to have the instructions now. Finally a reason to buy that glucose that I always see in the store... Thx !

[@crazybaker1]

Hi mate funny thing, lots of video's show fondant as rolled icing, rolled icing is so different, think it's about time to show them lol laters Steve

[@therhino9661]

Another GREAT video, and so easy to follow too 👊

[@debbieminton5885]

This will make you hungry just to look at it.

[@2ndhelpingcooking963]

Thank you for sharing. ❤

[@crazybaker1]

Hi welcome to my channel, currently I am working on more old school recipes which have been lost for years laters Steve

[@2ndhelpingcooking963]

@@crazybaker1 I look forward to them

[@johnscrivy]

Lol have learnt more from you in two days than other KZbin bakers in last five years .Great video buy the way making fondant, allways wondered why my mum had glucose in the cupboard, she also had glycerin? Now I've been baking bread a good while but never heard of bread improver so gonna try that as well. Many many thanks Steve.

[@crazybaker1]

Thanks mate 👍 the glycerin is for adding into to cakes, mainly cakes that have butter, margarine, sugar and eggs, funny thing is some of my recipes has it in, when I get round to them soon 😀 I have been watching numerous videos across youtube and lots of them have just copied from each other, oddly I have been testing out some different recipes from these different channels, and to my surprise out of 10 only 2 came out ok 👌 I told them and none of them reply 😀 I just do what I know with some 46 years of baking under my belt 😀😉 laters Steve

[@johnscrivy]

@@crazybaker1steve so what does glycerin help with

[@crazybaker1]

@@johnscrivy well from what I can remember it helps to keep the cake softer and helps to keep it fresh longer, or this could be totally Bakers BS 🤣🤣 sometimes the older Bakers would make up a good story 😀

[@debbieminton5885]

I have never seen anything like the making of fondant!

[@crazybaker1]

It's like making UK sweets a little

[@sidneyspark7882]

Excellent .can you not use automatic mixer instead of by hand which would be quicker

[@crazybaker1]

Of course, but you don't want to get air into it 😀 it's not going to be quicker, by the way, just more efficient

[@frankcaccamo3568]

Mr Crazy Baker your making me go crazy. This recipe is fantastic. Now I know what that Glucose i see in the supermarket is used for ??? .Is it possible to put dark chocolate in this fondant when it’s melted down. I feel it’s very versatile and can be mixed in with other ingredients but am unsure. , maybe pink food colouring etc. also in ur vanilla slices , what was that lovely white cream; it didn’t look like custard. Here in Australia we are in lockdown again. So I’m going to pass on ur great recipe to my friends and compare out great treats . We Thanku greatly 🏅🏅🏅🏅🏅🏅💪💪💪💪🍾🍾🍾🍾🍾🍻🍻🍻🍻🍻👌👌👌👌👌👌👌

[@crazybaker1]

Yes you can add in white chocolate and dark or milk chocolate link kzbin.info/www/bejne/m5-WfparrrWSgNU When adding chocolate type products into, it will turn fondant into fudge icing and Filling, ok there is a limit to how much you can add 🙂 even if you put in too much you can sort out easy 😀 the filling you can see is bakery cold custard slice also a recipe 😀 laters Steve keep safe, my sister just said about her being locked in again 😋

[@TomtilLetsplays1987]

Fantastic video! Looks absolutely delicious! :)

[@crazybaker1]

Hi mate thank you more coming soon laters Steve

[@maddellenamansi235]

Love this recipe. A question Steve. As a kid I remember a flaky pastry cake about 4” square with jam and cake like sponge inside, topped with flaky pastry, icing and shredded coconut . Any ideas..

[@crazybaker1]

I remember puff pastry Squares jam and fresh cream inside, topped and sides frist apricot masking then baked coconut round sides and light yellow fondant on top, in the old bakery as a child we would make them every Friday 😀

[@maddellenamansi235]

I googled it Steve. They are called London cheesecake. Not sure if you can still get them.

[@crazybaker1]

@@maddellenamansi235 it would be good know

[@pettegirl]

Hi! What skill! Can you show us a video how you make that yummy cream in the middle of the cream slice please? Is it synthetic cream? Thanks for your videos.

[@crazybaker1]

Hi welcome to my channel yes of course, it's coming soon it's not dairy fresh cream laters Steve

[@luuquangminhpro]

sgreat tks ao mucb my friend

[@crazybaker1]

Hi mate welcome to my channel laters Steve

[@The411]

Nice one! Cheers. Question, the pastry for a custard slice, is it a sweet one or just a puff type of pastry? It's been so long, I can't remember.

[@crazybaker1]

Hi mate, we call puff paste or rough puff, not sweet paste, with this type of pastry you don't need to much lift, I think in the time it takes to make it, buy it from the supermarket, most cooks, chefs, bakery's buy it in, saves time and money all over the world laters Steve

[@clt19711]

Thanks for showing these tradional bakery secrets. Can you reveal the product name for what goes into a traditional cream slice, I can’t find this anywhere.

[@crazybaker1]

Yes of course but there so many different types of cream, I don't know where to start from 😀 did you see my video on different cream and of course one video I did show you me making the cream slice and the cream I use, it's all in the playlists, let me know if you need help to find it 😀 laters Steve 😀

[@johnscrivy]

Hi Steve I've made the fondant and followed your recipe above but recalled you saying in another video about using 5% white fat ,? Why and what situation would you use fat to slacken the fondant. Cheers

[@crazybaker1]

After making fondant, if you are using for chocolate or lemon or different favours yes fat is required, but best for you is just to use with out, it's always best for non ex..... Ed Bakers just to start with, so if fondant has set hard it may need a small amount of water or fondant syrup, if soft ok, when rewarming don't get fondant to hot, hope this helps 😉 This is ware homebaker becomes pro homebaker, leaning this type of thing can take in a college 6 months on a day release 😉 😀

[@johnscrivy]

@@crazybaker1 gotcha ,

[@johnscrivy]

Was well chuffed with the fondant, helped doing the cooling outside in the uk cold weather, gonna do a 50/50 sugar syrup to thin down with not sure how much guess a very tiny amount

[@crazybaker1]

@johnscrivy best thing, with all this type of thing, the more times you do it, it gets easier, I have not done this but for cooling down, this is something that can also help, mix on slow speed on machine, with bowl sat in ice, pack ice round bottom of bowl, with your machine you could do that, my small Kenwood I am thinking about how 🤔

[@johnscrivy]

@Crazy Baker last question, the fondant is perfect as is but will warm a bit for working with. Now, question is if I warm up fondant and not use all will it return to the same consistency for use in a few days or weeks. Cheers Steve

[@anngallagher1944]

Is the 113g of glucose the weight of pre-made glucose? How much powdered glucose and water is required to make this. Thanks so much.

[@crazybaker1]

Glucose syrup just follow the instructions, I have never used glucose powder before, but one would assume that if you make it into a syrup it can be used the same way, but I don't no how much powder is needed to water 😀 i will have a look in my old recipe books as a number of recipes use powder, not fondant, hopefully this helps you 😀

[@crazybaker1]

Hi Ann I have just checked with a Bakery fondant manufacturer and they said the same thing as I was thinking, best fondant is made with glucose syrup, hopefully this helps you 😀 Laters Steve 😋

[@anngallagher1944]

@@crazybaker1 Thanks so much!

[@crazybaker1]

@@anngallagher1944 your welcome 😀

[@MrAlan361]

how do you make the cream in these slices ? its not fresh cream is it ? i cant eat fresh cream and not really like butter cream..... can you buy the cream? thanks

[@crazybaker1]

The cream I use in the Bakery for cream Slice, doughnuts, cream Buns etc. Is a bought product that I have been using for 40 years, I can sell it retail at £5.00 if requested you can see me using in this video Kenwood Kmix review kzbin.info/www/bejne/iaSbd5Wimpmha9k not fresh cream laters

[@MrAlan361]

@@crazybaker1 fab i am coming over to the shop in the morning.. so i will buy some then and some tubs of fondant !!

[@crazybaker1]

@@MrAlan361 I have got cream shop as well laters Steve

[@MrAlan361]

@@crazybaker1 what different to the bakery ? i would like the packets of cream as well as the tubs of fondant,.... and some cakes

[@crazybaker1]

@@MrAlan361 that's ok laters Steve

[@debbieminton5885]

custard sounds good too! What is glucose?

[@crazybaker1]

a simple sugar which is an important energy source in living organisms and is a component of many carbohydrates

[@luciaguilera7068]

Thanks...mine not turning white 😢

[@crazybaker1]

Hi. Here are some simplified reasons why your fondant may not be white: 1. Ingredients: The ingredients you used may not be pure white. 2. Mixing: If you didn't mix the ingredients well, it can affect the colour. 3. Food colouring: Adding colourings can change the white colour. 4. Lighting: The type of light you're using may make the fondant appear differently. 5. Storage: If the fondant has absorbed moisture, it can become discoloured. If none of these help, try different ingredients or seek advice from experienced bakers. Like me 😀 laters Steve

[@luciaguilera7068]

@@crazybaker1 thank you...I used the powder sugar I normally use for marshmallow fondant... it's white... everything was fine but mine stayed at the consistency of caramel after adding the corn syrup... maybe I didn't mix well...thank you for taking the time to help.

[@crazybaker1]

@luciaguilera7068 your welcome. If you need any further support etc please let me know 😋 laters Steve

[@patrickbrown4416]

How long will this fondant keep??

[@crazybaker1]

Hi if I make it today, it will last 12 months, ok it will last longer than that, when I sell mine in my Bakery shop I have best before date on them, but I use mine daily in the Bakery 😃 it's good fun making fondant it keeps that mind working 😀 laters Steve

[@patrickbrown4416]

@@crazybaker1 spot on thanks, I'm a first timer to custard slices, I usually make the Portugese tarts. I'll wait and see what I get !!!