Fondant vs. Marzipan

Fondantnoun

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

Fondantnoun

(countable) A candy filled with such a preparation.

Fondantnoun

(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.

Fondantnoun

Fondue.

Fondantnoun

The base or flux, in enamel, which is colored throughout by metallic oxide while in a state of fusion.

Fondantadjective

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

Fondantnoun

A kind of soft candy, made of a thick creamy sugar paste by boiling solutions to the point of crystallization, and usually molded; as, cherry fondant.

Fondantnoun

candy made of a thick creamy sugar paste

Marzipannoun

A confection made from a paste of almonds, sugar and egg white as a binder.

Marzipanverb

(transitive) To cover with marzipan.

Marzipannoun

A confection made of almonds and sugar mixed into a paste and molded into shapes. Same as marchpane.

Marzipannoun

almond paste and egg whites

Marzipan

Marzipan is a confection consisting primarily of sugar or honey and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables.