There is currently a problem with the email notification system on cakecentral.com
We are aware of the problem, and we are working on it.
We are aware of the problem, and we are working on it.
 |
Recipes |
 |
| [ Go Back ] |
Printer Friendly Version | 
Email This RecipePoured Fondant Using A Food Processor  | |
|---|---|
|
Serves/Yields: Prep. Time: Cook Time: Category: Fondant/Gumpaste/Sugarpaste Difficulty: Moderate | |
 | |
| A poured fondant is the traditional coating for fancy little petits fours and can also be used to glaze larger cakes. It takes a lot of kneading and elbow-grease to make a traditional pourable fondant. As a result, most professionals purchase a ready-made fondant that will keep in the refrigerator for months
| |
 | |
| 2-1/2 cups sugar
1/2 cup water 1/4 cup corn syrup | |
 | |
| Heat sugar, water and corn syrup to the soft-ball stage (238°F; 114°C). Pour into the food processor fitted with the steel blade. Wash the candy thermometer well and reinsert into the syrup. Let the syrup cool undisturbed in the workbowl to 140°F (60°C), about 30 minutes. Remove the thermometer.
Add any coloring or flavoring (vanilla, almond extract, etc.) and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste. When thoroughly cooled, store sealed at room temperature for 24 hours. Use or refrigerate for later use. | |
| Average score: 3.33 () Votes: 3 | |||||
 |  |  | |  |  |
|
© CakeCentral.com 2004-2008 :: The Original Cake Decorating Social Network
