Milk fondant (Помада молочна) is a GOST recipe for a fondant made with a high proportion of whole milk, sugar, and glucose syrup. Unlike cream fondant (which uses condensed milk), milk fondant uses fresh whole milk as the dairy component, producing a lighter color and milder dairy flavor.
Recipe per 10 kg
- Granulated sugar (TS 99.85%) — 4.800 kg
- Glucose syrup (TS 78%) — 1.200 kg
- Whole milk — 3.600 kg
- Vanilla flavoring — 0.010 kg
Technological map
Sugar is dissolved in milk (not water), combined with glucose syrup, and boiled to 115–118 °C with constant stirring. The milk proteins undergo Maillard browning during cooking, producing a light caramel color and pleasant dairy aroma. The syrup is cooled rapidly on a marble table to 35–40 °C and worked mechanically until smooth crystallization occurs. The glucose syrup controls crystal size. Total solids: 86–88%.
Milk fondant is softer and more prone to drying than sugar fondant. It is used for caramel fillings, cake glazing, and confectionery decoration.