Commercial Fondant

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ConfectionsCakes, Cookies and Confections

Ingredients

• 6 c. sugar
• 2 c. water
• 1 tbsp. glycerine
• 2 egg whites
• ¾ tsp. acetic acid No. 8 (stock solution about 28-30%)

Directions

1. Bring water and sugar to boil. Cover when boiling.
2. Add glycerine and acid.
3. Boil to soft ball or 240°F.
4. Pour out in large platter—cool to luke warm.
5. Put the two stiffly beaten egg whites in the middle and knead them in with spatula or wooden paddle.
6. For gloss, add one tablespoon gloss starch; work until the mass is creamy and smooth.
7. Pack in glass jars and allow to ripen for 24 hours.