Milky White Fondant

by Editorial Staff

Milk fondant recipe for glazing cakes, pastries, rolls, and other confectionery products.

Cooking: 30 minutes

Summary

Cook Time	30 mins
Course	Main Dish

Ingredients

Sugar – 1 glass
Milk – 0.5 cups

Instructions

In a saucepan, combine the sugar and milk.
Place over medium-high heat and cook, stirring constantly with a wooden spatula. As the mixture cooks, wipe the sides of the pan with a clean, damp cloth to prevent sugar crystallization. Cook for 15-20 minutes until the mixture reaches the soft ball stage (112-116°C / 234-241°F).
To test if ready: dip a teaspoon of the mixture into a cup of cold or ice water; if you can form a soft ball with the cooled syrup between your fingers, the fondant is ready.
Pour the mixture onto a clean surface and sprinkle with cold water. Let it cool to approximately 43°C (110°F), which is about the temperature of fresh warm milk.
Beat the cooled mixture with a whisk for 5-10 minutes until it becomes thick and forms a homogeneous mass.
Use the fondant immediately. If you're not ready to use it yet, cover it with a damp cloth to prevent it from hardening.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.