Liquid Fondant


by: Sara Joe

Most of us had our first encounter with fandant icing an the top of an éclair. Home bakers don’t use fondant very often because it can be messy to work with and, until recently at least, no one knew they could make it at home. To make fondant by hand, you have to pour soft ball sugar syrup onto a pastry marble and then knead it - starting out with a wooden spoon - until it takes an its characteristic opaque but shiny appearance. To replicate this technique with a food processor, just pour the soft ball sugar syrup into the food processing let it cool to 147°F and process it for about 5 minutes, ar until the right consistency. Don't be tempted to process the syrup before it has cooled to 147°F. If you process it while it's too hot, the processing will cause water to evaporate and the fondant will be too dry and hard, making it impossible to work with. Fondant can be stored in tightly sealed plastic containers for months at room temperature.


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serves: 1

3 cups sugar

1 1/2 cups water

6 tablespoons light corn syrup

Nutrition Facts
Liquid Fondant

Servings Per Recipe: 1

Amount per Serving

Calories: 2705

  • Total Fat: 0.3 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 96.6 mg
  • Total Carbs: 703.7 g
  •     Dietary Fiber: 0 g
  •     Sugars: 638.1 g
  • Protein: 0 g

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1.  Prepare sugar syrup and cook it to the soft ball stage in a heavy-bottomed saucepan. Dip the bottom of the saucepan in cold water for about 5 seconds to cool the syrup but not so long that it hardens. Cool to 147°F, process for 10 minutes, then transfer to a plastic container.

2.  As fondant sits, it gets harder. To thin it, heat it to slightly warmer than body temperature, and if necessary thin it with 1 teaspoon or more of water.


4.  Fondant can be flavored and colored, but keep in mind that a very small amount of liquid will make it too thin. Because of this, fondant is hard to flavor with spirits. lt’s easily flavored, however, with melted bitter chocolate or concentrated instant coffee.

5.  Chocolate Fondant: Melt 4 ounces grated or finely chopped bittersweet chocolate, or 2 ounces bitter chocolate in a double boiler and add the chocolate to 21/2 cups warm fondant (or melt the chocolate directly in the fondant) and stir until smooth. lf the fondant has hardened, heat the mixture over a saucepan of simmering water or in a microwave. If necessary to thin it, add 1 to 2 teaspoons water per cup of fondant.

6.  Coffee Fondant: Dissolve 2 teaspoons instant coffee in 1 teaspoon hot water. Add this mixture to 1 cup fondant.

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