Fondant may also be made as rolled Fondant, a sugar paste popular in many countries. A very fine sugar, such as cane sugar is commonly used for making Fondant. Often referred to as icing sugar, confectioner's sugar, or Fondant and icing sugar, this type of sugar has been ground and pulverized over 100 times more than powdered sugar, so it becomes exceptionally fine in texture. The finely powdered form results in icings and Fondants that are much smoother in consistency and glossier in appearance.
Icing sugar and water are heated before adding gum arabic, gelatin, liquid glucose, an egg white, vegetable shortening, and a flavoring, such as vanilla or chocolate. The ingredients are added together and beaten until turning white and becoming pliable. The Fondant is then refrigerated in an air tight container to remain for 12 hours before being used. Fondant is also available as a packaged ready-to-use food that can be easily and quickly made into a candy or dessert frosting.
USDA Nutrition Facts