Candies, fondant, prepared-from-recipe
Whole food · Sweets
Candied fondant is a smooth, dense confection made by boiling sugar syrup to the soft-ball stage, then cooling and kneading it until opaque and pliable. Its texture is uniquely creamy and melt-in-your-mouth, offering a pure, intense sweetness without any chew or crunch. Nutritionally, it is essentially a concentrated source of quick energy from simple sugars, with negligible protein, fat, or fiber.
Calorie split: 0% protein · 100% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People love fondant for its incredible versatility as a blank canvas for flavors like vanilla, peppermint, or fruit, and its ability to be sculpted into elegant cake decorations and candies. Its pure, clean sweetness and satisfyingly smooth texture make it a nostalgic treat in many cultures.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its extremely high sugar content (nearly 89g per 100g), which can cause rapid blood sugar spikes and offers no nutritional benefit beyond calories. To counteract this, enjoy it only occasionally in very small portions, and pair it with a source of protein or healthy fat (like nuts or cheese) to slow sugar absorption.
Key benefits
- Provides a rapid source of carbohydrate energy
- Acts as a versatile base for flavoring and coloring
- Has a long shelf life when stored properly
- Offers a smooth, non-grainy texture ideal for coatings
- Can be shaped and molded for decorative confectionery
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'fondant' comes from the French 'fondre,' meaning 'to melt,' perfectly describing its signature mouthfeel.
Full nutrition (USDA data · scales with serving)
| Water | 6.7 g |
| Energy | 373 kcal |
| Energy | 1560 kj |
| Protein | 0.00 g |
| Total lipid (fat) | 0.02 g |
| Ash | 0.06 g |
| Carbohydrate, by difference | 93.2 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 88.9 g |
| Calcium, Ca | 3.0 mg |
| Iron, Fe | 0.01 mg |
| Magnesium, Mg | 0.00 mg |
| Phosphorus, P | 0.00 mg |
| Potassium, K | 4.0 mg |
| Sodium, Na | 11.0 mg |
| Zinc, Zn | 0.04 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 0.60 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 0.00 mg |
| Betaine | 0.00 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.00 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.00 g |
| PUFA 18:2 | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Candies, honey-combed, with peanut butter — USDA does not publish this profile for Candies.
| Tryptophan | 0.09 g |
| Threonine | 0.21 g |
| Isoleucine | 0.24 g |
| Leucine | 0.61 g |
| Lysine | 0.27 g |
| Methionine | 0.10 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.33 g |
| Valine | 0.31 g |
| Arginine | 1.1 g |
| Histidine | 0.22 g |
| Alanine | 0.36 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.56 g |
| Proline | 0.55 g |
| Serine | 0.58 g |
FAQ
What is the difference between fondant and marzipan?
Fondant is made primarily from sugar, water, and sometimes gelatin or glycerin, resulting in a pure sugar dough. Marzipan is made from ground almonds and sugar, giving it a nutty flavor and different texture.
Can fondant be made at home?
Yes, basic fondant can be made by cooking sugar syrup to the soft-ball stage, then cooling and kneading it until smooth. However, achieving a perfectly pliable, non-cracking consistency requires practice and precise temperature control.
Is fondant gluten-free?
Traditional fondant recipes are gluten-free as they contain only sugar, water, and sometimes glucose or glycerin. However, always check commercial products or flavored varieties for added ingredients that may contain gluten.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.73 kcal/g · 0% calories from protein · 0.0 g fiber · 88.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.75 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.