19th century. From French fondant ("melting"), from fondre ("to melt"), from Latin fundere ("to melt"). Pronunciation
  • IPA: /ˈfɒndənt/, /fɒnˈdɒnt/, /fɒ̃ˈdɒ̃/, /fɔ̃ˈdɒ̃/


  1. (usually, uncountable) A flavored, creamy sugar preparation, used for icing cakes or as a base for candies.
    • 2011, David Jones, Candy Making For Dummies, John Wiley & Sons (ISBN 9781118054611)
      To produce most types of fondant, you cook sugar, corn syrup, and water and beat the cooled mixture into a creamy paste. You may find a fondant recipe that includes other ingredients, but the three primary ingredients are the ones listed here.
  2. (countable) A candy filled with such a preparation.
  3. (food) A sugar dough, usually prepared as large sheets (rolled fondant), used in place of icing to cover large areas of cakes, composed of sugar, water, gelatin, glycerine.
    • 2012, Kathryn Williams, Pizza, Love, and Other Stuff That Made Me Famous, Henry Holt and Company (BYR) (ISBN 9780805096347), page 182:
      Stan made a heroic attempt at a tiered cinnamon cake with a rolled fondant icing that came out gray and tore when he draped it over the cake.
  4. (usually, uncountable) Fondue.
    fondant chocolate
    fondant cheese
  5. (usually, uncountable) The base or flux, in enamel, which is colored throughout by metallic oxide while in a state of fusion.
  • German: Fondant
  • Russian: пома́дная ма́сса

fondant (not comparable)

  1. (heraldry) Stooping, as for prey: said of an eagle, a falcon, etc.

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