Creamed by Special Process for Greater Smoothness

Fondant Icing supplies the Baker and the Confectioner with the smoothest sugar base in the industry. It delivers an exquisite creaminess with a super clean flavor and silky texture. This milky white appearance blends seamlessly with color and flavor systems and will not clump.

Fondant is a blend of sucrose and corn syrup concentrated into a supersaturated solution. The end result is a white, sweet and creamy product. Fondant is used as a base or confectionary crème filling to improve flavor, texture and stability.

Fondant holds onto moisture much longer than raw sugar mixed with water, thereby prolonging the freshness of icings, which, in turn, prolongs the freshness of baked goods. Fondant retards crystallization of other sugars added to icings. It is generally described as 80/20 or 90/10, which refers to the ratio of sucrose to corn syrup solids, and we offer both varieties. It may be used in buttercrèmes, fudge-type icings and many other kinds of icings. It is generally used by adding the fondant to other ingredients in a mixer and creaming them together. It is then applied to the finished product in the same manner as regular icings.

Directions: Melt in double boiler until luke warm, then add color and flavor if desired. To obtain a thinner consistency, add warm sugar syrup after all other ingredients have been blended.

Ingredients: Sucrose, corn syrup.

NUTRITION FACTS 
Serving Size  (35g) 
Servings per Container  Varied 
Amount per Serving   
Calories  140   Calories from Fat  0 
% Daily Value* 
Total Fat  0g   0 % 
Saturated Fat  0g   0 % 
Trans Fat  0g     
Cholesterol  0mg   0 % 
Sodium  0mg   0 % 
Total Carbohydrate  34g   11 % 
Fiber  0g   0 % 
Sugars  33g     
Protein  0g     
Vitamin A  0%   Vitamin C  0% 
Calcium  0%   Iron  0%

Mfrd: Lawrence Foods