[a. Fr. fondant sb. and pr. pple. of fondre to melt.] A sweetmeat made chiefly in France: (see quots.). Also attrib.
1877. Encycl. Brit. (ed. 9), VI. 257. Fondants, in the preparation of which the French confectioners excel, are made from solutions boiled to the point of crystallization, properly coloured and flavoured, and cast into moulds made of starch.
1892–4. Encycl. Cookery (Garrett), I. 602/1. Fondants.—This term has become familiar to us for kinds of soft sweets that ‘melt’ in the mouth. Ibid., 602/2. It is usual to divide the Fondant-paste into two portions, one remaining white and being flavoured with vanilla, and the other being mixed with chocolate.
