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White fondant recipe for candy or in other words for glazing (almonds, eclairs, fondant candies, Indian, violets, etc.).
Ingredient:
1000 g sugar
125 g solid glucose (or 200 g liquid glucose)
A glass of water (250 ml)
Put a kilogram of sugar in a very large saucepan. We add solid or liquid glucose, a glass of water, then attach the thermometer (any thermometer that can read temperatures above 100 degrees works. important to have one.)
Put the mixture on high heat. While the syrup is boiling, the edges of the bowl and the thermometer should be washed often with a water brush. Any trace of sugar left there will cause the fondant to recrystallize, meaning it will get an unpleasant coarse texture.
As the syrup boils, it loses more and more water and becomes more concentrated. For this type of fondant, candy, we need a sugar concentration of about 86-87%. How do we know when he got there? As I explained in both: after the temperature. Each sugar concentration is reached in a narrow range of temperatures, in our case between 116 and 118 degrees Celsius. Have you had a good temperature? Add more water and boil again at the correct temperature.
Pour the syrup into a metal bowl, preferably cold, and leave it on the table until the temperature drops below 50 degrees (approx. 40 minutes).
After it has cooled, mix the syrup. Gradually it whitens and turns into fondant. You'll know exactly when you need to stop - that is, when the sugar paste becomes too viscous for the mixer. Then it's ready. Take it and put it in a thick bag that closes tightly, or a container that closes tightly. If sealed, the fondant can be stored for many weeks.