Fondant is a French term indicating a rather compact sugar paste, of a pure white color, widely used in pastry-making with liqueurs or food colorings; it can be even scented with essences such as vanillin. The fondant is used as a coating for cakes or as a filling for various chocolate candies and bonbons and can be bought in pastry shops or even prepared at home. It can be stored for a few weeks in the kitches, but it is important to wrap the dough in a napkin constantly moist and place it in a porcelain container.