Creams recipes:
(1) Fruit Creams
Cane or Beet Sugar ( white granulated ) 60 parts
Glucose Syrup, Regular Grade 20 parts
Baker's Prepared Fondant 30 parts
Water 20 parts
Flavouring 0.1 parts
Citric Acid Solution (50 per cent W/ V ) 0.4 parts
Colour to shade
(a) mix the cane or beet sugar, glucose syrup and water and cook to 120 deg.C. (248 deg. F.)
(b) load the baker's fondant into a mixer; apply gentle heat with stirring and carefully melt the mixture ( do not raise the temperature to an excessive level )
(c) add the cooked syrup ("bob batch") slowly to the molten fondant , mixing well at all stages
(d) add flavouring, acid solution and colour and mix
(e) deposit as soon as possible.
(2) Mint Creams
Cane or Beet Sugar ( white granulated ) 100 parts
Glucose Syrup, Regular Grade 50 parts
Baker's Prepared Fondant 75 parts
Water 30 parts
Peppermint Oil 0.25 parts
(a) mix the cane or beet sugar, glucose syrup and water and cook to 120 deg.C. (248 deg. F.)
(b) melt the baker's prepared fondant in a pan using gentle heat and stirring ( take care at this point )
(c) add the cook syrup ("bob batch") slowly and with stirring
(d) mix in the peppermint oil
(e) deposit as soon as possible.
(1) Fruit Creams
Cane or Beet Sugar ( white granulated ) 60 parts
Glucose Syrup, Regular Grade 20 parts
Baker's Prepared Fondant 30 parts
Water 20 parts
Flavouring 0.1 parts
Citric Acid Solution (50 per cent W/ V ) 0.4 parts
Colour to shade
(a) mix the cane or beet sugar, glucose syrup and water and cook to 120 deg.C. (248 deg. F.)
(b) load the baker's fondant into a mixer; apply gentle heat with stirring and carefully melt the mixture ( do not raise the temperature to an excessive level )
(c) add the cooked syrup ("bob batch") slowly to the molten fondant , mixing well at all stages
(d) add flavouring, acid solution and colour and mix
(e) deposit as soon as possible.
(2) Mint Creams
Cane or Beet Sugar ( white granulated ) 100 parts
Glucose Syrup, Regular Grade 50 parts
Baker's Prepared Fondant 75 parts
Water 30 parts
Peppermint Oil 0.25 parts
(a) mix the cane or beet sugar, glucose syrup and water and cook to 120 deg.C. (248 deg. F.)
(b) melt the baker's prepared fondant in a pan using gentle heat and stirring ( take care at this point )
(c) add the cook syrup ("bob batch") slowly and with stirring
(d) mix in the peppermint oil
(e) deposit as soon as possible.