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 (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.

  1. 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.


dbashaw Says... 8 Aug 2010 , 4:14am

Do you reheat this to use it? Does it translate well into a double batch?

southerncross Says... 22 Mar 2011 , 2:30am

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

camomama5 Says... 25 Nov 2011 , 9:15pm

Mine looked a little grainy. Not sure what went wrong there.

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