fondant

noun

Etymology: 19th century. Unadapted borrowing from French fondant (“melting”), from fondre (“to melt”), from Latin fundere (“to melt”).

1. A flavored, creamy sugar preparation, used for icing cakes or as a base for candies.

   “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. A candy or cake filled with such a preparation.

   “"Don't!" said Mrs. Mallowe, feebly. "You make my head ache. I'm miserable to-day. Stay me with fondants, comfort me with chocolates[.]"”

   “At Chapter One, these chocolate fondants are served restaurant-style with a crème brulée ravioli and an unusual basil ice cream as well as the warm sauce given.”

3. 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.

   “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. Fondue.

   “fondant chocolate”

   “fondant cheese”

5. The base or flux, in enamel, which is colored throughout by metallic oxide while in a state of fusion.
6. Facial makeup (cosmetics), when used excessively.