Funky Fondant

I have discovered that my calling in job may not be cake making, but I could make caramels. Making fondant is using the principle of supersaturated solution of water and sugar. Corn syrup which is made of glucose and fructose is added to the sugar and water and brought to a boil. This takes about 4-5 minutes for the sugar to dissolve. On high heat, bring the mixture to 233 degrees  then again pour the mixture onto a buttered sheet. The mixture is a clear-yellowish color and glass consistency. Once the fondant has cooled to a 100 degrees, the fondant can be handled. Do not get the dough scraper wet. All of the water was boiled out of the mixture and that is how the mixture gets its hardness. Continue to move the fondant around the sheet in a figure eight shape. After about 12-15 minutes the fondant will turn a white color and begin to crumble. Begin to knead the fondant with your hands into a smooth ball shape. My fondant turned out to be as hard as a rock and was overcooked. In the future I would obtain a thermometer that sits in the pan to measure internal temperature and not only surface temperature. Watch the amount of time the mixture is allowed to boil to prevent overcooking the fondant. 

My second attempt at Fondant was met with as much as trouble. I again created a supersaturation solution of cream and sugar, using again corn syrup.This mixture began to boil faster and more violently (hence, why a tall saucepan). When this mixture was poured onto the buttered sheet is was a tan color and immediately began to cool and harder. AS it cooled I began working with the fondant hoping to restore a creamy texture. The fondant grew harder and stickier. I ended up with a ball of candy that was a camel color and tasted like caramel.

Pictures from www.cakejournal.com and www.faculty.clintoncc.suny.edu