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Fondant and Cream
Roger Hohberger
Resident
Course in
Confectionery
Technology

What is Fondant (1)
• Cooking chef keeps some processed
materials in their kitchen, such as
soup stock, dressing and
mayonnaise.
• Confectioner also keeps some
processed materials in their kitchen.
• Some examples are fondant, frappe,
and bob syrup.
Resident Course in Confectionery Technology

What is Fondant (2)
• Fondant is a kind of candy used as
fillings and coatings for chocolates,
candies, pastries and cakes.
• It is also used for many types of
candy, to improve quality.
• It is a mixture of fine sugar crystal
and saturated sugar/corn syrup
solution.
Resident Course in Confectionery Technology

What is Fondant (3)
• The word “ fondant” comes from fondre (f)
that means melt.
• It is solid at room temperature and liquid
at high temperature.
⇔
• This change is reversible as chocolate.
Solid ⇔ Liquid
• Therefore, it is used as coating materials
for many candies.
➞ Bonbons, Petit fourres
Resident Course in Confectionery Technology

Fondant - Transformation
• The key is solubility of sugar in a
sugar/corn syrup solution.
• When temperature goes up, the solubility
of sugar goes up,as well. This change
results dissolution of fine sugar crystal
into surrounded unsaturated solution.
• Change ratio of solid phase to liquid
phase causes transformation of total
fondant.
Resident Course in Confectionery Technology

Fondant - Structure
Solid Liquid
X X X X X X
X X X X X X
X X X X X X
X X X X X X
↔
X X X
X X X
X X X
X X X
Room temperature Higher temperature
Resident Course in Confectionery Technology

Fondant - Structure
• Typical fondant has,
- sugar 75%
corn syrup(solid) 13%
water 12%
• % of sugar crystal is + 51%*
• Size and amount of sugar crystal is also
important. It gives impact to viscosity,
mouth feeling and shape of the product.
• Size of sugar crystal is 5 to 15μ.
* P.Lenz and R.Hartel, Predicting Sucrose Crystallization in
Confections, The Manufacturing Confectioner, Aug. 2005
Resident Course in Confectionery Technology

Use of Fondant
• Two famous candy formula books:
- (UK) Skuse’s Complete Confectioner
- (US) Choice Confections
• Skuse’s classifies candy into 12 categories.
Among 12, 6 categories use fondant.
• With regard to Choice Confections, 9 among
12 use fondant.
• To understand fondant is important to
understand total candies.
Resident Course in Confectionery Technology

Fondant and Cream
Skuse’s Complete Confectioner
- Classification of Candies
1. High boiled candy 7. Candy
2. Toffee and caramel* 8.Gum/pastilles/jelly
3. Fudge and Italian cream* 9. Pan works
4. Nougat* 10. Cream paste*
5. Marshmallow 11. Compressed tablet
6. Fondant 12. Bonbon and fourres*
* 6 categories among 12 use fondant
Resident Course in Confectionery Technology

Fondant and Cream
Choice Confections
- Classification of Candies
1. Rolled cream * 7. Marshmallow/Nougat*
2. Cast cream * 8. Icing*
3. Cordial fruit * 9. Jelly
4. Cream coated bonbon* 10. Hard candy
5. Nut paste * 11. Taffy/kiss*
6. Fudge/caramel* 12.Butterscotch/Butter crunch
* 9 categories among 12 use fondant
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Typical Products
A. Products use fondant or cream as a part
of product.
- chocolate mint patty York
- pan coated cream Junior Mint
- combination with tablet chocolate After Eight
- cordial cherry Mon Cheri
- fondant coating Petit Fourres
- butter cream Candy Corn
B. Products use fondant as an ingredient
- fudge, fruit chew, caramel and nougat
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Fondant - Formula
• Three main ingredients:
- Sugar (accelerator of graining)
- Corn syrup (Inhibitor of graining)
- Water
• Accelerators of graining:
- Sugar, dextrose, lactose
• Inhibitors of graining:
- Corn syrup, invert sugar, honey, sorbitol
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Typical Formula Sheet - Fondant
Batch Moisture Moisture Materials for
Materials Specification (kg) ( %) (kg) 100kg product
Sugar refined granule 8.4 0 0 73.95 kg
Corn syrup DE 42, Brix 80 2.0 20 0.4 17.65
Water 2.4 100 2.4 21.13
Total 12.8kg 2.8kg 112.69 kg
- solid content of batch is 12.8 − 2.8 = 10.0kg
- if moisture content is 12.0%,
theoretical yield = 10.0 x 100/(100−12.0) = 11.36kg
- 100kg/11.36kg = 8.803(multiplier)
- multiplier x batch(kg) = materials for 100kg product
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Fondant Formula - Key Factors
• Key factors affect quality of fondant
and conditions of production:
- Moisture content
- Graining Factor
GF of the fondant sown in previous page is;
GF = total solid of accelerators/total solid of sugars X 100
= 8.4/(8.4+1.6) x 100
= 84%
- Type of inhibitor of graining (if corn syrup, DE)
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Fondant making (1)
• Key factors
- Moisture content
- Size and number of crystal
• How to control
- Cooking temperature
- Temperature of syrup and mixing speed at mixing
process
- To make smaller crystal, lower temperature and
higher mixing speed is needed
- Usually, size of crystal is 5 to 15μ
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Why Size of Sugar Crystal is
Important
• Affects the texture and mouth feeling
of finished products
• Affects viscosity of creams
• Affects shape of finished products
➝ cold flow and shrinkage
Resident Course in Confectionery Technology

Fondant Making (2)
• Production process and conditions
-weighing sugar, corn syrup, water
- Cooking brix 75~78% ➝ 88%(117°C)
- Cooling quick cooling is needed. 55
- Mixing mixing speed is important.
- Storage to have equilibrium condition for
liquid and solid phase
Resident Course in Confectionery Technology

Recipes - Frappe and Bob syrup
• Frappe
Egg albumen 200 g
Corn syrup DE 63 2500 g
Water 200 g
• Bob syrup
Sugar 3000 g
Corn syrup DE42 2000 g
Water 1500 g
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Fondant or Cream
• Cream or crème
• Fondant cream (or cream) is a mixture
of base fondant and other ingredients.
• Usually, bob syrup (thinner), frappe, icing
sugar, flavors and colors are used to
create good product.
• Invertase is used sometimes to have
higher ERH and softer texture.
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Three Types of Cream
• Cast cream
- made by depositing hot and liquid
cream into mold or chocolate shell.
• Roll cream or extrude cream
- made by rolling or extruding process
followed with cutting process.
• Cream for coating
- use for bonbons, petit fourres and icing
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Cast Cream
• Re-heating the base fondant to depositing
temperature → 70 ~ 77°C
• Adding bob syrup to adjust viscosity
suitable for depositing.
• Mixing frappe, flavor and color.
• Deposit into starch or starchless mold.
• Leaving to cool and set, prior to
demolding.
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Cast Cream - Typical Formula
• Fondant 54%
• Frappe 10%
• Bob syrup 36%
• Color and flavor as desired
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Roll or Extrude Cream
• Similar in final texture to cast
creams, however,
- No melting and recrystallization
- Made by mixing pre-formed sugar
crystal and gluing materials to form
good texture for rolling or extruding
- Invertase is usually used for
softening after production.
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Typical Roll or Extrude Cream
Formula
• Corn syrup* 11%
- Icing sugar* 74.7
- Butter 4
- Vegetable fat 2
- Water 8
- Invertase 0.3
Total 100%
* Those are replaced by fondant or dry
fondant
Resident Course in Confectionery Technology

Use of Invertase
• Invertase is used for changing
texture and ERH(AW) of creams
• Lowering ERH(AW) can reduce the
risk of growth of mold and yeast
• Active range of invertase
> 75%RH
< 75°C
Resident Course in Confectionery Technology