"Stan Sandler" wrote:

If I understand correctly, the fondant is "candied" at a temperature higher
than boiling.

That is not so.  From my web page:

'the fondant consists of: sugar 74.5% ± 0.5%, glucose solids 14.5% ± 0.5%,
water 11.0% ± 0.5%. The ingredients are heated just to boiling point (approx
221ºF) and are then stirred in a creamer until cool.'

Baker's fondant is a completely different product to candy.  It is brought
only to boiling point to sterilise it.  Candy is boiled to a much higher
temperature, at least 234-243F for soft candy up to 310F for hard candy - in
the same way that toffee is made.

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

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