Fondant sweets

Fondant sweets belong to one of the most popular types of famous confectionery, which thousands of years ago were able to conquer the vast majority of the inhabitants of planet Earth with their excellent taste and consumer characteristics. Sweets have their history since ancient times, but the modern type of sweetness appeared only in the Middle Ages.

Initially, fruit candies were called sweets, which were used exclusively for medicinal purposes. The first sweets began to be made by Italian pharmacists and sold as a medicine. Those first medieval sweets were sugar syrup candied fruits and were considered a therapeutic agent, which over time became the main sweetness for many centuries.

Chocolates began to be made by the natives who inhabited the region of Latin America. Spanish conquistadors brought the chocolate recipe not their homeland, from where the product's fame spread throughout Europe. Chocolate soon became the most coveted treat. In addition to candy and chocolates, fondant or knocked-down sweets are always popular.

According to the definition used by the food industry, fondant candy is a confectionery made of fine sucrose crystals that are distributed in a saturated water-containing solution in a certain manner. Candy mass for making fudge is obtained as a result of sugar processing. easily soluble and delicate confectionery fudge is formed when a fine crystalline sugar mass is obtained from the large crystalline state of the initial raw material.

A unique technology is used to produce fondant sweets. Fondant candy is obtained by beating sugar molasses syrup and adding various flavors. As a rule, vanillin, cocoa, as well as nuts, coffee or other flavors are used for the production of confectionery fudge, from which fondant sweets are subsequently made.

For production of fondant candy mass such raw materials as milk, fruit and berry fillers or cream are used. In the modern food industry, the following main types of fondant sweets are distinguished:



fondant-cream sweets;

fondant-milk sweets;

fondant-cream sweets.



It is believed that fondant-cream sweets are most popular and in demand. The sweetness really compares favorably with its delicate creamy taste and aroma. It is worth noting that glazed and unglazed fondant sweets can be found on sale. The caloric content and nutritional value of fondant sweets depends primarily on the variety of the product, as well as on the indicators of additional flavors that were used in the production of the confectionery product.

Often, fondant sweets are sprinkled with nut or waffle crumbs, as well as sugar sand. Fondant sweets are produced both in wrap and in open form. Thanks to the delicate and pleasant creamy taste, fondant sweets will taste like adults and children. Sweets can be a great addition to a family tea party.