Food Processor Poured Fondant

Here’s the recipe I have for food processor poured fondant (much easier than the traditional way and pretty much fool proof, as long as you have a good thermometer). I would’ve have listed the recipe as “easy,” but for those who don’t have experience cooking sugar to specific temperatures this may present somewhat of a challenge.

Food Processor Poured Fondant

Ingredients

  • 2 1/2 cups /17.5 ounces granulated sugar
  • 1/2 cup/4 ounces water
  • 1/4 cup/3 ounces corn syrup
  • 1 teaspoon vanilla or 1/4 teaspoon almond extract (optional)

Instructions

  1. Have your food processor fitted with the steel blade close to the stove.
  2. In a medium size heavy saucepan combine the sugar, water and corn syrup, stir well (wash down any sugar residue from the side of the pan) and bring to a boil. Cook the sugar to soft ball stage (about 238ÌF). Immediately pour the fondant into the food processor.
  3. Reinsert the thermometer into the sugar and allow to cool, uncovered, to exactly 140ÌF. This will take 25 to 35 minutes (but watch carefully as the temperature in the room can affect this drastically). Add optional flavoring and process for 2 to 3 minutes or until fondant becomes opaque.
  4. Pour the fondant into a heatproof container, such as a 2 cup glass measure, lined with a small heavy duty plastic freezer bag. Close the bag without sealing. When completely cool and firm, expel the air, seal the bag, and lift out of container. Store at room temperature for at least 24 hours.
  5. When needed, heat the fondant in a bowl over a pan of simmering water to NO MORE THAN 100ÌF (best to aim for the 96-98Ì range). If you overheat it it will taste fine, but it will dry with a dull, rather than shiny finish. Depending on the application, while heating, thin out the fondant with water or simple syrup in gradual additions until desired consistency is reached.

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Comments (2)

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I've made both recipes and I think you get a better flavor with granulated sugar. The confectioners sugar has a chalky mouth feel.. My scientist brother opines that this is probably due to the cornstarch confectioners sugar.


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