FONDANT
soft white candy made by boiling sugar to the "ball" and working it till perfectly white. It is used for making bonbons, chocolate creams, etc., and, when softened by heat, for icing cakes, etc.
Recipes that use fondant
33 dishes across the Historical Foodie library call for fondant.
The Epicurean · 32
- No. 3029 Cupola a la Madison Coupole a la Madison
- No. 3132 Bavarois in Surprise Bavarois en Surprise
- No. 3227 Baba Syruped or Iced Baba au Sirop ou Glace
- No. 3228 Biscuit a la Hernani Biscuit a la Hernani
- No. 3229 Almond Biscuit Biscuit aux Amandes
- No. 3232 Breton Cake Gateau Breton
- No. 3239 Genoese Cake Gateau Genoise
- No. 3241 Hazel-Nut Cake Gateau aux Noisettes
- No. 3252 Pineapple Cake Gateau Ananas
- No. 3255 Punch Cake, Punch Biscuit, Imitation of Boar's Head, a Book or a Ham Gateau Punch, Punch Biscuit, Imitation de Hure de Sanglier, d'un Liver ou d'un Jambon
- No. 3257 Roederer Cake Gateau Roederer
- No. 3259 Savarin a la Valence Savarin a la Valence
- No. 3294 Cream Cakes Iced with Chocolate, Vanilla or Coffee Choux a la Creme Glaces au Chocolat, a la Varille ou au Cafe
- No. 3309 Gooseberry Cakes and Tarts Gateaux et Tartes aux Groseilles Vertes
- No. 3316 Madeleines with Rum Madeleines au Rhum
- No. 3336 Valencia Tartlets Tartelettes de Valence
- No. 3368 Hazel-Nut Biscuits Biscuits aux Noisettes
- No. 3369 Biscuits with Almonds—Iced Biscuits Glaces aux Amandes
- No. 3372 Exquisites with Chestnuts Exquis aux Marrons
- No. 3373 Filbert Cakes with Rum—Small Petits Gateaux d'Avelines au Rhum
- No. 3375 Javaneses Javanais
- No. 3376 Lady's Bouchees with Strawberries or Raspberries Bouchees de Dames a la Fraise ou a la Framboise
- No. 3385 Fancy Macaroons Macarons Fantaisie
- No. 3397 Quillets-Small Petits Quillets
- No. 3402 Apricot Tartlets Tartelettes d'Abricots
- No. 3403 Strawberry Tartlets Tartelettes de Fraises
- No. 3645 Cordial Candies Bonbons aux Liqueurs
- No. 3650 Chocolate Fondants Fondants au Chocolat
- No. 3651 Vanilla Fondants Fondants a la Vanille
- No. 3652 Fondants Dipped in Strawberry or Raspberry Fondants Trempes a la Fraise ou a la Framboise
- No. 3654 Northern Jelly Candies Bonbons du Nord a la Gelee
- No. 58 Fondant Fondant