Vanilla Fondant matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Vanilla Fondant Vanilla fondant flavored with real vanilla pod Bonbon mold Cabrellon 17167 — 11g Yield ≈ 48 bonbons · 2 molds of 24 Tools Stand mixer Components Vanilla Fondant AW 0.8064 250 grams8.82 oz granulated sugar 100 grams3.53 oz water 50 grams1.76 oz glucose syrup (DE40) 1 vanilla pod 1 gram0.035 oz salt Instructions Vanilla Fondant 1 Pour the granulated sugar into a bowl, split the vanilla pod, and scrape out the seeds. 2 Then knead the seeds into the granulated sugar. 3 Pour the water into a saucepan, followed by the sugar-and-vanilla mixture and the scraped vanilla pod. 4 Bring to a boil and make sure all the sugar has dissolved. 5 Cover with plastic wrap and let sit for 24 hours. 6 Then bring the syrup back to a boil - once it's at 110°C (230°F), add the glucose syrup, then cook to 119°C (246°F). 7 Pour the syrup into a stand mixer and mix on low/medium speed until the mixture turns white. 8 Then pour into a jar and cover with a thin layer of cold water. 9 Let sit for at least a day before using the fondant. 10 Once you've cast the shells, fill them and leave a little extra room for a thicker base. 11 Then seal the bonbons, let the base set, and then they're ready to enjoy! Try Something Else! Add a little peppermint oil or an essential citrus oil for a completely new result! Just a few drops of each. Notes

Vanilla Fondant

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Vanilla Fondant

Vanilla fondant flavored with real vanilla pod

Bonbon mold

Cabrellon 17167 — 11g

Yield

≈ 48 bonbons · 2 molds of 24

Tools

Stand mixer

Components

Vanilla Fondant

AW 0.8064

250 grams8.82 oz granulated sugar

100 grams3.53 oz water

50 grams1.76 oz glucose syrup (DE40)

1 vanilla pod

1 gram0.035 oz salt

Vanilla Fondant

Pour the granulated sugar into a bowl, split the vanilla pod, and scrape out the seeds.

Then knead the seeds into the granulated sugar.

Pour the water into a saucepan, followed by the sugar-and-vanilla mixture and the scraped vanilla pod.

Bring to a boil and make sure all the sugar has dissolved.

Cover with plastic wrap and let sit for 24 hours.

Then bring the syrup back to a boil - once it's at 110°C (230°F), add the glucose syrup, then cook to 119°C (246°F).

Pour the syrup into a stand mixer and mix on low/medium speed until the mixture turns white.

Then pour into a jar and cover with a thin layer of cold water.

Let sit for at least a day before using the fondant.

Once you've cast the shells, fill them and leave a little extra room for a thicker base.

Then seal the bonbons, let the base set, and then they're ready to enjoy!

Try Something Else!

Add a little peppermint oil or an essential citrus oil for a completely new result! Just a few drops of each.

Notes