Poured Fondant(No Food Processor)

I found this recipe while trying to figure out how to do petit fours.I’ve made it twice in the past two days.
The second time I used less corn syrup because it was to thick for me. But it covered pretty good. If anyone gives it a go, let me know what you think. Or if it could be better.


  • 6 cups powder sugar
  • 1/2 cup water
  • 2 tbsp corn syrup
  • 1tsp almond or vanilla extract
  • Glass bowl
  • Hot water


  1. Place powder sugar, water, corn syrup in a sauce pan, cook on low heat. Stirring constantly until
    92 degrees, no more than 110. Stir in almond or vanilla extract. Pour in glass bowl over hot water to keep warm.

Comments (10)


I like this mixture. I would say Light corn syrup in the recipe. The corn syrup makes it so glossy. Sometimes I add orange juice instead of extract. Thanks!


My recipe is the same. The trick is to make sure you keep the fondant warm when dipping petit fours to keep it from being too thick.


I just tried it on cake pops. It might be because my cake pops were frozen when I covered them, but it didn't work. When the cake pops thawed, the fondant on the outside basically melted off the pop. Not nice at all... although it could work as a scary, ghoulish, face-dripping Halloween pop. :)


I live in Aus, and was wondering if i could substitute corn syrup for glucose syrup, as i cant get it here...well i could, but not in my supermarket, id have to order it via online. , or can i just use a sugar syrup instead, i am new to this and probably asked a silly question, but i get confused with all the pastes, fondants, icings lol. Thanks for your time. I will try the recipe.. Somehow. :D and let you know how i go. :)

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