Choose 10 or 60 lbs
Sucrose and Invert Sugar (cornstarch added to prevent caking)
Fondant sugar (aka icing sugar) is a special variety of confectioner’s sugar that is much more finely ground than conventional powdered sugar and bonded with an invert sugar. These two differences make it faster dissolving in liquids and far less likely to clump when added to water.
Professional pastry chefs use fondant sugar to achieve better results when making icings, glazes, fondant, cream centers for bonbons, and more.
Store fondant sugar in an airtight container in a cool, dry place.
RECIPES & TIPS
Fondant sugar is the ideal choice for making icings, caramels, cordials, fudge, glazes and fondants (poured, rolled or cream centers for candies).
Beyond being the right choice for recipes calling specifically for fondant sugar or icing sugar, fondant sugar can also be used as a better dissolving substitute for conventional confectioner’s sugar (powdered sugar).