fondant

[ fon-duh nt; French fawn-dahn ]

/ ˈfɒn dənt; French fɔ̃ˈdɑ̃ /

a thick, creamy sugar paste, the basis of many candies.

a candy made of this paste.

Origin of fondant

1875–80; < French: literally, melting, present participle of fondre to melt, found³

fomorian, fon, fond, fond du lac, fonda, fondant, fondle, fondly, fondness, fondu, fondue

Brown sugar caramel is made likewise using half granulated and half brown sugar for the fondant.

Civic League Cook Book |Anonymous
Then flavor and color in any desired way and make up as if it were fondant.

Woman's Institute Library of Cookery, Vol. 5 |Woman's Institute of Domestic Arts and Sciences
With the fork push them below the fondant, lift out, drain as much as possible, and set onto oil cloth.

Chocolate and Cocoa Recipes and Home Made Candy Recipes |Miss Parloa
After the fondant is prepared, roll it into balls the size of filberts, then roll them in almonds chopped fine.

The Century Cook Book |Mary Ronald

Mix enough sugar with the fondant for it to mold smoothly and easily and hold its shape.

Candy-Making Revolutionized |Mary Elizabeth Hall

fondant

/ (ˈfɒndənt) /

a thick flavoured paste of sugar and water, used in sweets and icings

a sweet made of this mixture

(of a colour) soft; pastel

C19: from French, literally: melting, from fondre to melt, from Latin fundere; see found ³