Candies, sweet chocolate coated fondant
Whole food · Sweets
A classic confection featuring a soft, creamy fondant center encased in a crisp shell of sweet chocolate. The texture is a delightful contrast, yielding from a firm bite to a smooth, melt-in-your-mouth center. Nutritionally, it is a dense source of quick energy, with over 80 grams of carbohydrates per 100 grams, predominantly from sugars.
Calorie split: 2% protein · 78% carbs · 20% fat
↓ Full nutrition💚 Why it's loved
People love it for the satisfying textural contrast between the crisp chocolate shell and the smooth, sweet fondant center. It's a versatile treat, enjoyed on its own, used in baking, or as a decorative element on cakes and pastries.
⚠️ Watch-outs & how to enjoy it better
Its very high sugar content (over 71g per 100g) can lead to rapid blood sugar spikes and subsequent crashes, making it a poor choice for individuals managing diabetes or insulin resistance. To mitigate this, enjoy a small portion (1-2 pieces) alongside a source of protein (like nuts) or healthy fat to slow sugar absorption.
Key benefits
- Provides a rapid source of quick energy
- Can offer a momentary mood boost or psychological reward
- Often used in baking and dessert decoration
- A familiar, comforting treat in many cultures
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern process for mass-producing the liquid fondant center was significantly advanced in the 19th century by the British company J.S. Fry & Sons, who are also credited with creating the first chocolate bar.
Full nutrition (USDA data · scales with serving)
| Water | 7.7 g |
| Energy | 366 kcal |
| Energy | 1533 kj |
| Protein | 2.2 g |
| Total lipid (fat) | 9.3 g |
| Ash | 0.40 g |
| Carbohydrate, by difference | 80.4 g |
| Fiber, total dietary | 2.1 g |
| Total Sugars | 71.4 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 63.0 mg |
| Phosphorus, P | 95.0 mg |
| Potassium, K | 168 mg |
| Sodium, Na | 26.0 mg |
| Zinc, Zn | 0.45 mg |
| Copper, Cu | 0.43 mg |
| Manganese, Mn | 0.40 mg |
| Selenium, Se | 1.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.06 mg |
| Niacin | 0.57 mg |
| Pantothenic acid | 0.02 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 2.8 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 | 4.0 ug |
| Vitamin E (alpha-tocopherol) | 0.13 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 10.0 mg |
| Theobromine | 185 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.5 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 13:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.3 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 3.0 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.1 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.02 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.30 g |
| PUFA 18:2 | 0.28 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 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
How is fondant different from regular chocolate?
Fondant is a sugar paste made from sugar, water, and often glucose syrup, cooked to a specific temperature and then agitated to form a smooth, creamy texture. It is then coated in chocolate, unlike a solid chocolate bar.
Is fondant the same as cake frosting?
While both are sweet and can be smooth, fondant for confectionery is cooked and set firm for a bite, whereas cake frosting (like buttercream) is typically softer and spreadable. Rolled fondant used for cake decorating is a different, pliable sugar dough.
Can I make these at home?
Yes, but it requires precision. You must cook a sugar syrup to the 'soft-ball' stage (around 112-115°C), then beat it as it cools to develop the smooth fondant texture before dipping in tempered chocolate.
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 3.66 kcal/g · 2% calories from protein · 2.1 g fiber · 71.4 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: 0.15 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.