Boiled Fondant

This recipe is very old, and consequently uses the old-school weights and measurements. To ensure an accurate conversion to whatever measurement you use in your country, please make good use of Aussie True Blue Recipes Conversion widgets


Have fun with this age old recipe for Boiled Fondant, and be sure to check out the myriad of other old similar recipes on this site for home-made confectionary.

1/4 pint water (generous measure)

1 oz glucose or a pinch of cream of tartar

1 lb granulated sugar


Put the water into a pan, add the sugar and allow it to dissolve slowly, then bring to the boil.

Add the glucose or cream of tartar and boil to 240°F.

Pour the boiled fondant syrup on to a slab and allow it to cool for a few minutes until a skin starts to form. If no marble slab is available, let the syrup cool in a bowl for about 15 minutes and then work it until it is thick.

Using one or two palette knives, collect up the mixture,then continue to work it with a forward-and-back movement till stiff enough to handle.

When the fondant becomes opaque and firm, scrape it up and knead well, until it is an even texture throughout.

Roll out on a slab dredged with icing sugar, and cut. For pin-wheels, roll up layers of two colours, and slice.

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