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
Poured Fondant Using A Food Processor
- 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 (238ÃÂ°F; 114ÃÂ°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 140ÃÂ°F (60ÃÂ°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.
Do you reheat this to use it? Does it translate well into a double batch?
I add about 1/2 cup of sugar syrup to the hardened fondant and heat the mixture in the top of a double boiler . Also I've had good luck with making a double batch
Mine looked a little grainy. Not sure what went wrong there.
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