"Ruary Rudd" wrote:
> Fondant is made by boiling a sugar solution to approx 234 Fahrenheit, at
> this temperature the sugar has not caramelised.

The UK's largest manufacturer of baker's fondant heats to only 221F.  Whilst
234F will not cause caramelisation, it gives a soft candy - not fondant

Peter Edwards
[log in to unmask]
www.stratford-upon-avon.freeserve.co.uk/
.

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