Fondant icing is an American sweet and creamy glaze for desserts. It is prepared by boiling and is cooked with gelatin and food-grade glycerin, milk or water, butter, cheese, eggs and flavoring agents. Fondant icing ... More »
Bring water to a boil in a large heavy saucepan (this part of icing must be done at least 2 days before icing is to be used).
Add sugar and cream of tartar and stir until sugar is dissolved.
Boil hard, without stirring, until syrup registers 258 degrees on... - 32.8998
MAKING
1.In a pan, heat water and sugar on low flame.
2.Stir the mixture a few times so that the sugar gets fully dissolved.
3.Stir in lime juice or tartaric acid and let the mixture boil.
4.Do not stir so that the mixture forms into a ball.
5.Turn off the... - 31.1773
Dissolve the sugar in the water over a low heat, add the glucose or cream of tartar, bring to the boil quickly, and boil to a temperature of 237° F.
Pour on to an oiled or wetted slab, let it cool slightly (if worked when too hot it will grain), and work... - 29.3469
MAKING
1) In a saucepan, add sugar and water and without stirring, place over low heat and dissolve.
2) To prevent a crust from forming, dip a brush in cold water and at the syrup level, wipe around the pan to prevent a crust from forming.
3) Mix in the... - 29.2661
MAKING
1. Take a heavy-bottomed pan, add water and sugar.
2. Place on low heat and without boiling, dissolve sugar to form a syrup.
3. Dip a brush in cold water and use it to wipe the pan sides at syrup level to avoid crystallization of the syrup.
4.... - 29.0773
