from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A sweet creamy sugar paste used in candies and icings.
  • n. A candy containing this paste.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A flavored sugar preparation, used for icing cakes.
  • n. Dark chocolate.
  • n. A croquette.

from the GNU version of the Collaborative International Dictionary of English

  • n. A kind of soft candy, made of a thick creamy sugar paste by boiling solutions to the point of crystallization, and usually molded.

from The Century Dictionary and Cyclopedia

  • In heraldry, stooping, as for prey: said of an eagle, a falcon, etc.
  • n. A thick, smooth, creamy paste of sugar, used as a basis of French cream candies.
  • n. The base or flux, in enamel, which is colored throughout by metallic oxids while in a state of fusion.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. candy made of a thick creamy sugar paste


French, from present participle of fondre, to melt, from Latin fundere.
(American Heritage® Dictionary of the English Language, Fourth Edition)
19th century. From French fondant ("melting"), from fondre ("to melt"), from Latin fundere ("to melt"). (Wiktionary)


  • The name fondant comes from the French fondre, meaning “to melt,” and fondant is the base for what are called candy “creams,” the flavored, moist, melt-in-the-mouth interiors of filled chocolates and other candies.

    On Food and Cooking, The Science and Lore of the Kitchen

  • The "tiers" (the base and the middle) are foam board wrapped in fondant, and were planned to be that way from the get-go to support the weight of the cake.

    Boing Boing

  • The fondant is (obviously) where I began to struggle.

    Archive 2009-04-01

  • In most of these cake show challenges, each cake is literally draped in fondant, which brings nothing to the flavor of the cake, and exists solely as a sculpting agent.

    'Top Chef: Just Desserts': Who wants to watch another show about cake? |

  • Austin includes directions for using a specific kind of fondant, which is something most home bakers don't mess with, and food-safe markers.

    Holiday Cookies preview: Carla's and Maggie's

  • Its time for the fondant, which is mixed with green food paste and kneaded to achieve a uniform color before its rolled flat.

    Let Me Eat Cake

  • Real fondant, which is basically 100% sugar, is also more expensive than buttercream, and some places will use a fake fondant that is pretty gross.

    Love is in the Air...

  • Desserts include grappa chocolate fondant, which is a dome of dark chocolate mousse under a layer of chocolate, served with ricotta ice cream studded with slivered almonds, and a wonderful lemon brioche with lemon chibouste.

    Battered Manhattan Sinks into Pillows of Gnocchi

  • However under the fondant was a wonderful chocolate cake with raspberry buttercream.

    project wedding cake: an introduction | smitten kitchen

  • Taffy or toffee, from the Creole for a mixture of sugar and molasses, and nougat, from the vulgar Latin for “nut cake,” entered the language early in the century; fondant, from the French for “melting,” the basic material of fudge and all semisoft or creamy centers, was developed around 1850.

    On Food and Cooking, The Science and Lore of the Kitchen


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  • Used as a frosting/icing for cakes

    February 17, 2008