Fruit fondant (Помада фруктова) is a GOST recipe for fondant made with fruit purée — typically apple — in addition to sugar and glucose syrup. The fruit component adds natural acidity, flavor, and pectin, which modifies the crystallization behavior and gives this fondant a softer, more elastic texture than plain sugar fondant.
Recipe per 10 kg
- Granulated sugar (TS 99.85%) — 5.400 kg
- Glucose syrup (TS 78%) — 1.080 kg
- Apple purée (TS 10%) — 2.700 kg
- Fruit flavoring — as needed
- Food coloring — as needed
Technological map
Sugar and glucose syrup are dissolved in water and boiled with apple purée to 115–118 °C. The natural pectin in the apple purée contributes to the gelling behavior. The mass is cooled on a marble table and worked mechanically until smooth. Fruit fondant sets faster than sugar fondant due to the pectin, so working speed is important. The finished fondant has a slightly translucent appearance and a pleasant fruity acidity that balances the sweetness. Total solids: 86–88%.
Fruit fondant is used as a filling for caramels, a glaze for cakes and pastries, and as a base for fruit-flavored confections. It pairs well with berry and citrus flavorings.