Our speaker this month’s was club member Roger .
Roger demonstrated how to make a fondant icing using boiled sugar Working it on a marble slab till it turns white and then adding a stock syrup and warming it to a pouring consistency This gave a lovely glossy icing for French fancies ,éclairs and custard slices
All quite delicious .
He also used boiled sugar to make some crystallised fruits which us members all declared to be far superior to the commercially produced products available in the shops .
All agreed that it was a really enjoyable demonstration and are delighted that Roger has agreed to do another dem next year .