Poured Fondant Icing Recipe
Eileen Gray
Fondant icing is the perfect topping for Napoleons, petit fours, donuts and other pastries.
Prep Time10 minutes mins
Bake Time5 minutes mins
Total Time15 minutes mins
Servings:36 servings
- 4 oz water (½ cup)
- 3 oz light corn syrup (¼ cup)
- ½ tsp vanilla extract
- ⅛ tsp salt
- 20 oz confectioner sugar (5 cups)
Combine the water, corn syrup, vanilla and salt in a medium sauce pan, bring to a boil.
Remove the pan from the heat and gradually whisk in the sugar.
The icing should be slightly warmer than body temperature and the consistency of thick cream. If you dip a spoon into the fondant it should cover with a slightly translucent finish. Use the fondant immediately or store in the refrigerator, well covered.
If the fondant cools below 100°F, rewarm gently. If the icing gets too thick add a few drop of water at a time until it's thinned to the proper consistency. If it gets too thin, add a little more sugar.
Calories: 68kcal | Carbohydrates: 18g | Fat: 0.005g | Sodium: 10mg | Potassium: 0.4mg | Sugar: 17g | Calcium: 1mg | Iron: 0.01mg