Fondant

Fondant is a type of sugar icing or filling made from sugar, water, and often glucose syrup or corn syrup. It is typically cooked to the soft-ball stage and then agitated to create a smooth, opaque paste with a creamy texture. This process crystallises the sugar, giving fondant its characteristic melt-in-the-mouth quality.

Fondant is primarily used as a sweet, pliable icing for cakes, pastries, and confectionery, providing a smooth surface for decoration. It can also be used as a filling for chocolates and other sweets, offering a soft, sugary texture. Its sweetness and smooth consistency make it a popular choice for creating decorative elements and enrobing baked goods.

Fondant is a sugar-based product and therefore contributes to the free sugars content of foods. The NHS advises that free sugars should not exceed 5% of total dietary energy. Fondant itself is not typically listed as a food additive with an E-number, but its components like glucose syrup are. EFSA has evaluated various sugars and sweeteners used in food production. High consumption of free sugars is associated with an increased risk of dental caries and weight gain.