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Fondant & Icing Sugar is a free flowing fine white powder that is made up of extremely small sugar crystals bonded to invert sugar, which makes the powder very easy to dissolve in water with no clumps. It is ideal for making cream centers, caramels, cordials, fudge, and glazes.
There are many uses for Fondant & Icing Sugar. It can replace confectioner's sugar in any recipe, or use as directed in recipes calling for Fondant Sugar. Add a small amount of water and mix to form a paste for creme centers for candymaking.
Sucrose and Invert Sugar (cornstarch added to prevent caking)
Ready to use. Just add to recipe as called for.