Fondant: Food Processor Poured - GF

By mariannefeldman

The Cake Bible p 305


to use as ingredient in Marzipan-see recipe listing, use almond extract for flavoring

Ingredients

• 17.5 oz sugar
• 4 oz water
• 3 oz corn syrup
• Opt: 1 tsp vanilla or 1/4 tsp tsp almond extract (use almond if using fondant for marzipan)

Details

Servings 2

Preparation

Step 1

Combine water, sugar & corn syrup in medium sized heavy pan (pref non stick)
Bring to boil, stirring constantly
Stop stirring & allow syrup to cook to soft ball stage -238 F
Immediately pour into food processor fitted w/steel blade.
Wash thermometer & re insert into syrup.
Allow to cool, uncovered, to exactly 140F (will take 25 - 35 mins)
Add optional flavoring
Process 2 -3 mins or til becomes opaque.
Pour into heat proof container lined with a heavy duty plastic freezer bag
Close bag without sealing
When completely cool & firm, expel air, seal bag & lift out of container.
Store at room temp for at least 24 hours

Store at room temp 1 week or 6 months frozen

Pointers:
do not stir after syrup comes to boil to prevent crystallization
Temp is critical
When re heating fondant do not use aluminum pan as it will cause discoloration
Fondant must not be over heated or it will lose shine
Avoid vigorous stirring to avoid air bubbles
See Sugar syrups p 435