Originally Posted by marknrox
Food Processor Poured Fondant
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.
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.
2 pounds sifted powdered sugar (8 cups)
2/3 cup water
3 tablespoons light corn syrup
2 teaspoons clear vanilla
(You don't want the extract to color the fondant -- clear is available from cake decorating shops. Use almond extract if not available.)
Food color (optional)
1. In a saucepan, combine all the ingredients except food color, on low heat, warm the mixture until the sugar is dissolved and the mixture is smooth.
2. Add food color in very small amounts, one drop at a time. The color becomes dark very quickly.
3. Keep the icing warm, but use a thermometer to be sure it doesnt go above 100 degrees F.
4. It shouldnt be too thick, or it will not pour over the cookies smoothly. Simply use a teaspoon of water at a time until a thinner consistency is reached.