
Liquid Fondant

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Most of us had our first encounter with fandant icing an the top of an éclair. Home bakers dont 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.
ingredients
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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
preparation

comments
Mommy_loves_to_cook
May 15, 2012