Fondant

(Dutch borstplaat)

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Ingredients:

50 gr icing sugar

100 gr caster sugar

3 spoons milk or water

some drops extract i.e

almond, rum, lemon 

extra:

fondant rings or 

batter cutters

Preparation:

© Janneke' Recipe pages: recipe candy, sweets and chocolate, Santa Claus

Sift the icing sugar.

Dissolve the caster sugar, while heating, in the milk or water. Stir now and then and, when dissolved, slowly bring to a boil.

Let boil 1 minute, remove from the heat and rapidly stir the extract and the icing sugar into the mixture.

Pour the mass in greased fondant rings or baking cutters which are pressed firmly on greased (baking) paper.

As soon as white spots appear on the fondant, put the mold(s) upright and remove the paper carefully. Let the fondant cool and take it carefull from the mold.