We call sugar fondant or sugar paste a preparation made from sugar mainly that is used in confectionery to cover cakes and make decorations. Although there are different versions, the most popular one has a modeling, soft and elastic texture, similar to that of plasticine.
The word fondant comes from French, like so many kitchen terms, and literally means ‘that melts’ or ‘that melts’, alluding to its smooth sugary texture that melts in your mouth. This culinary term can also refer to a type of chocolate, whose applications and ways of working are different from those of sugar paste. Sugar fondant and chocolate fondant simply have in common the quality of melting easily and they should not be confused.
Although sugar fondant has been known for centuries, it has become fashionable in recent years thanks to the growing fondness for creative Anglo-Saxon pastry. Thanks to this sugar paste, cupcakes, cookies and cakes can show off spectacular decorations that are difficult to achieve otherwise.
8kg buckets
(Based on 100 gr.)
| Energy | 354 Kcal |
| Greases | 0 g |
| Sat Fats | 0 g |
| Sugars | 78,8g |
| Proteins | 0 g |
| Salt | 0 g |
