Fondant icing recipe

This classic fondant recipe produces a smooth, sweet dough that can be used for fondant icing recipe endless variety of fondant creams and candies. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. There are a few different kinds of fondant, which can get a little confusing if you’re new to this ingredient, but this recipe is basic and versatile. You’ll want to use a deep-frying thermometer, so you’ll know the exact right temperature for cooking the syrup. Set a large baking sheet on a sturdy counter or tabletop and sprinkle it lightly with water. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2 to 3 minutes.

Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2 to 3 minutes, lightly touch the syrup with a fingertip. When it is warm, but not hot, you can work with it. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet. Continually scrape the fondant into the center, draw a figure 8, then scrape it together again.

At first, the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5 to 10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. At this point, your fondant can be used for melting and pouring. Once the fondant is melted and smooth, pour it into your desired receptacle such as small candy cups and topped with other candies or nuts.