Cakes and Frostings, Candy

QUICK-POUR FONDANT

  • 6 cups Confectioner's sugar
  • 1 teaspoon Almond extract
  • 1/2 cup Water
  • 2 tablespoons Corn syrup, light
  • drop Food coloring, as desired

    • Place sugar in saucepan. Combine water and corn syrup, add to sugar. Stir till well mixed. Place over low heat, stirring constantly. DO NOT ALLOW TEMPERATURE TO EXCEED 100°. (Monitor with candy thermometer.)

    Stir in extract and food coloring.

    To cover cake or petit fours: first ice with thin layer of buttercream and allow to set. Place cake(s) on rack(s) over a drip pan. Pour fondant, starting at center of cakes and working toward edges.

    Drips and excess can be reheated and poured again.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Helms of Beavercreek, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!