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 (238Â°F; 114Â°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 140Â°F (60Â°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.