Food Processor Poured Fondant

By norsegal8

This shiny fondant if the traditional topping for petits fours but can be used to glaze larger cakes as well. I sometimes add it to marzipan for a more refined texture. Professional bakers rarely make poured fondant because it is available ready made (Maid of Scandinavia) and keeps for months refrigerated. Classic poured fondant has alway been too slow and tedious for most people to bother with until Helen Fletcher (The New Pastry Cook) came up with this superb food processor method which makes it easier to prepare than to order!

Ingredients

• 2 1/2 cups sugar
• 1/2 cup water
• 1/4 cup corn syrup
• 1 teaspoon vanilla OR 1/4 teaspoon almond extract

Details

Servings 2

Preparation

Step 1

1. Have ready near the range a food processor fitted with the steel blade.

2. In a medium-size, heavy-bottomed saucepan (preferably with a nonstick lining) combine the sugar, water and corn syrup and bring to a boil, stirring constantly. Stop stirring and allow the syrup to cook to the soft-ball stage (238°F). Immediately pour into the food processor.

3. Wash the thermometer and reinsert into the syrup. Allow to cool, uncovered, to exactly 140°F. (this will take 25 to 35 minutes. Add optional flavorings and process for 2 to 3 minutes or until the fondant becomes opaque. The fondant starts as a transparent syrup. As crystallization of the sugar starts, it becomes translucent and finally opaque or white.

4. Pour the fondant into a heatproof container, such as a 2-cup glass measuring cup, lined with a small, heavy-duty freezer bag. Close the bag without sealing. When competely cool and firm, expel the air, seal the bag and lift out of the container. Store at room temperature for at least 24 hours.