FUDGE,

FONDANT
AND
MARZIPAN
COCOAANDSUGAR
CONFECTI
ONERY
FST-238
SUBMI
TTEDBY-
83.RAHULPAULABRAHAM
85.YUKTAPAWAR
86.KAVERIPONKSHE
87.DI
VYANSHPUNAMI
YA
88.PRAGATIRAOKHANDE
I
NTRODUCTI
ON
Fudge,FondantandMar zi
panare
confect
ioner
yproductsthathave
sugarastheirpr
imaryingr
edient
.
Fudgei saty peofsugarcandyt hati
s
madebymi xi ngsugar ,butterand
milk,heati
ngi ttothesof t-ballst
age
at240° F,andt henbeat i
ngt he
mix t
urewhilei tcoolssot hatit
acquiresasmoot h,creamy
consistency.Intexture, t
his
crystal
li
necandyf al
lsi nbet ween
fondantsandhar dcar amel s.
Fondanti
cing,
alsocommonly
ref
err
edtosimplyasfondant
,isan
i
cingusedt odecorateorscul
pt
cakesandpast r
ies.Iti
smadefrom
sugar,
wat er
,gelati
n,veget
abl
efator
short
ening,andglycerol
.
Marzipani saconf ecti
onconsisti
ng
pri
mar i
lyofsugarorhoneyand
al
mondmeal ,somet i
mesaugment ed
wit
hal mondoi l
orex tr
act.I
tisoft
en
madei ntosweet s;
commonusesar e
chocolate-coveredmar zi
panand
smallmar zipanimi t
ati
onsoff r
uit
s
andveget ables.

HI
STORY
Rol
l
edf
ondant
’sear
li
estst
agesof
devel
opmentdat ebacktot he1500s,
whenitsingr
edientsconsi
st edof
sugar
,rosewater,eggwhite,lemon
j
uice,
andgum t ragacant
h.
Fudgeor igi
natedint heUSdur i
ngt he
l
ate19t hcentury.Recipeswer e
pri
ntedi nmanyper iodicalsand
advertisement sduringt he1880s.I ts
popular i
tywaspar tlyduet othe
decreasi ngcostofr efi
nedwhi te
sugar,andpar t
lyduet ot heabi lit
yto
makei tathomewi thoutspeci al
equipment .I
tsinexpensi ve,unr efi
ned
quali
tiesmadei tpopul aramong
peoplel ookingforacandyal ternativ
e
thatfellinbetweenexpensi ve,fancy
candi
esandt
hecheapestsweet
s.
Mar zipanwaspai r
edwi throlled
fondantt osculptintocent erpieces
andcandi es.Int hemi dtol ate
nineteenthcent ury
,royalicing
becamepopul arandt hewonder f
ul
techniqueofpi pingwasbor n.It
wasn’ tunti
lthe20t hcentur ythat
fondantwasusedasi cing.
I
ti sbel i
evedt hattheBrit
ishinvented
fondantasasof t
ercoveri
ngf or
fruitcakest oreplacetherockhar d
roy alici
ng, whichwast ypical
l
yplaced
ov ermar zipan.Fondantwasal so
foundt oinsulateweddingcakeson
hotday s,all
owi ngthem tokeep
l
onger
.

FONDANT
Therearetwomaint
ypesoft
hiski
nd
offondant
:pour
edandrol
l
ed.
Pouredfondanti
sasweetpast e
usuall
yusedasani cingorfil
li
ngf or
cakesandotherpastries.Poured
fondanti
smademai nlyofsugar ,
waterandcornsyrup.
Roll
edf ondant,ontheotherhand,i
s
mor eli
kesweetdough.Li kepoured
fondant,roll
edfondanti
smadewi t
h
sugar,wat erandcornsyrup.Tomake
apliabl
edough, gelat
inand/or
gl
ycer
ineisadded.Inst
eadofbei
ng
pour
ed,rol
ledfondanti
srol
ledout

Pr
ocessofManuf
act
ure
1. Mi xt ogetherapproxi
mately
partssucr oseand20par tsli
quid
glucoseori nvertsugarwit
h
sufil
cient'watertodissol
ve,
agitat
ingt opreventlocal
overheat i
ng.
2. Boilt
hemi xt
ureto240F.
Agi
tat
ionmustnotbeusedand
gr
eatcaremustbeexer ci
sedto
pr
eventlocal
crystal
for
mat i
onon
 t
hetopsandsi
desoft
hecooki
ng
v
essel
.
3. Cool theboil
edsy r
upt oF.This
stepmustbeconduct edvery
caref
ull
yt oavoi
dagi t
ationorlocal
seedingwhichmi ghti
nduce
cryst
all
izati
on.
4. Whent hetemperatur
ereaches
100F.,t
hecooledsyrupisbeaten
vi
gorousl
ytoinducerapid
cry
stal
li
zati
on.

Mater
ialpr
eparedint
heforegoi
ng
mannerisknownasfondantand
whenproperl
yprepar
editi
sa
 whi t
ecreamymassof
mi cr
oscopi
csugarcry
stal
s,fi
ner
thancanbedetectedbytongue,
dispersedi
nsugarsyr
up.
Thet
extur
eshoul
dbesmoothand
semi
-f
lui
dbutnotgummyorst
icky
.
Out ersurfaceswhenexposedt o
theairshoulddr ytoform amore
orlessimper viouscoati
ngwhich
protect
st hefondantfrom
moi st
urelossandwhi chshoul
d
haveahi ghgl ossorsheen.
I
nthepreparat
ionofdrygranul
ar
f
ondantsforcommercialuse,t
he
moistf
ondantissubj
ectedto
addi
ti
onal
stepst
osepar
atet
he

creamymassi nto
smallaggl
omer at
eswhi
char
e
furt
herdehydr
ated.
 FUDGE

Pr
ocessOfManuf
act
ure
1. Heati
ng40%to70%oft
he
sugarr
equir
edt
oatemper
atur
eof
230F.to240F.
2. Cooli
ngtheresul
ti
ngmix
wit
houtagi
tat
iontoatemperat
ure
of130°
F.to180°F.atar
ateofat
 l
eastabout1°
Fpermi
nut
e.
3. Addingafondantcont
aini
ng
theremai
ning60%to30%oft he
sugar.
4. Creami ngthemixtur
eata
temperatureofabout100F.t
o
140F.,and;
5. Spreadi
ngtheproductt
oal
l
ow
i
ttocoolandharden.
Thismet hodi sadaptableto
conventionalfudgerecipes.Fl
avori
ng
i
ngredientsandt helikemaybe
addedt oeithertheinit
ialmixorthe
fondant.
MARZI
PAN
Pr
ocessof
Manufact
ure
Reci
pe
I
ngr
edi
ent
s
200ggr
oundal
monds
200gwhi
tesugar
30gconf
ect
ioner
s'sugar
3dr
opsv
ani
l
laext
ract
1/
3cupofwat
er
1/
4teaspooncr
eam oft
art
ar
1eggwhi
te

Pr
ocedur
e
1. Cooksugarandwat eronlow
heat.Const
antl
ysti
runti
lthe
sugarhasdissol
ved.
2. Addcream oft
artarandbring
themixt
uretoboi
l.Thesugar
shoul
dreachabout240˚F(116˚C).
Thisi
scall
edthesoftball
stage.
3. Remov ethemixt
urefr
om heat
.
Mixunti
litt
urnscl
oudy.Add
groundalmondsandvanil
l
a
extr
act.
4. Li
ghtlywhisktheeggwhi
te.
Additt
ot hepanandputthe
mixt
urebackonl owheat
.Sti
rfor
acoupleofmi nut
es.
5. Dustt
heconf ect
ioners'
sugar
onamarble(orsimil
ar)surf
ace.
Pourt
hemi xt
ureoverit.Workthe
 t
wowi
thapal
atekni
fe.
I
fthemi
xtur
eistoosti
cky,adda
l
i
ttl
emoreconf
ecti
oners'
sugar.
6. Covermixt
urewithplast
icwr
ap
andcool
.Kneaditunti
lsmooth
oncei
thascooleddown.

Ref
erences
SugarConfect
ionery
Manufact
urebyE. B.Jackson
Wi
ki
how.
com
Pat
ent
s.googl
e.com