An aqueous solution of invert sugar and corn syrup.
A simple, velvety, confectionery that is employed as fillings, coatings, frosting, and so on, is commonly known as fondant. The term originates from a French word, which means “melting.”
Fondant serves as the foundation for a vast assortment of candies, as well as being used for chocolate centers and frosting cakes. Authentic fondant is created by boiling sugar syrup at a temperature range between 240° to 245°. However, an unheated variation can be utilized to create uncomplicated candies.