Fondant & Icing Sugar
Fondant and Icing Sugar is a superfine, free-flowing variety of sucrose, bonded with inverted sugars to create a dissolvable, clump-free product that is excellent for confectionary use.
Ready to use. Add to taste.
Storage & handling
Store in a dry, cool place.
Sucrose and invert sugar.
Fondant and Icing Sugar is exceptionally fine and processed to create a smooth powdered sugar that is ideal for candy making, glazes and clump-free icings or fondant for decorating. It is helpful in mixing into cold liquids as it dissolves faster than larger granules. Sugar, or "sucrose," is derived mostly from sugarcane and sugar beets through extraction before it is processed into the refined sugar that is most commonly used today.
Refined sugar was only accessible to the wealthy before the 18th century. The British dominated the sugar industry and were driven to many tropical countries and the Americas where sugarcane plantations became a major overseas commodity, introducing the trade triangle that intensified slave trade.
In 1801, the first European beet sugar factory was established, making domestic production popular and accessible to the masses and inevitably making sugar a household staple.
Today, roughly 70% of sugar is derived from sugar cane in tropical countries and 30% is derived from beets, mainly in Europe and North America.
Fondant and Icing Sugar is a cooked sugar and is used much like standard powdered sugar. Making sugar pastes and sugar sculpting are common uses for industrial and professional applications. This recipe utilizes yeast doughnuts to demonstrate the versatility and unique qualities that this baking sugar possesses.