Fondant (Dutch borstplaat)


50 gr convert conversionicing sugar

100 gr convert conversion caster sugar

3 tablespoons milk or water

some drops extract i.e. almond, rum, lemon


fondant rings or batter cutters

baking paper

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How to prepare:

Sift the icing sugar and grease the fondant rings.

Dissolve the caster sugar, while heating, in the milk or water.

Stir now and then and, when dissolved, slowly bring to a boil.

Boil, bubbling, 1 minute, remove pan from the heat and rapidly stir the extract and the icing sugar into the mixture.

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

As soon as white spots appear on the fondant, place the mold(s) upright and remove the paper carefully. Let the fondant cool and push carefully out of the mold(s).

First published: April 12, 2003, Netherlands
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