Fondant icing a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a cook puts a seed crystal (undissolved sucrose) into the mix, or agitates the solution, the dissolved sucrose crystallizes to form large, crunchy crystals (which is how rock candy is made). However, if the cook lets the solution cool undisturbed and then stirs it vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant. Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and
Fondant icing marshmallows. Rolled fondant is rolled out like a pie crust and used to cover the cake. Commercial shelf-stable rolled fondant often consists principally of sugar and hydrogenated oil. However, different formulations for commercial shelf-stable fondant are available and include other ingredients, such as sugar, cellulose gum, and water. "Marshmallow fondant" is a form of rolled fondant often made and used by home bakers and hobbyists. Marshmallow fondant is made by combining melted shelf-stable marshmallows, water, powered sugar, and solid vegetable shortening. Home bakers use this recipe for homemade fondant due to the readily available access to required ingredients. "Sculpting fondant"