The prevent invention relates to: a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose； a method for the production thereof； use of the fondant as icing, coating or filling for baked goods； and baked goods that are completely or partially coated with the fondant according to the invention.
