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How to Make Poured Fondant

 Do you have a good (simple) recipe for poured fondant?

 We're pretty sure we have recipes for everything; it's often just a matter of finding them. A poured fondant is the traditional coating for fancy little petits fours and can also be used to glaze larger cakes. It takes a lot of kneading and elbow-grease to make a traditional pourable fondant. As a result, most professionals purchase a ready-made fondant that will keep in the refrigerator for months

But Helen Fletcher rode to the rescue some years ago and developed a recipe for fondant that can be made in the food processor.

Food Processor Poured Fondant
From The New Pastry Cook, by Helen Fletcher.


2-1/2 cups sugar
1/2 cup water
1/4 cup corn syrup


Heat sugar, water and corn syrup to the soft-ball stage (238°F; 114°C). Pour into the food processor fitted with the steel blade. Wash the candy thermometer well and reinsert into the syrup. Let the syrup cool undisturbed in the workbowl to 140°F (60°C), about 30 minutes. Remove the thermometer.

Add any coloring or flavoring (vanilla, almond extract, etc.) and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste. When thoroughly cooled, store sealed at room temperature for 24 hours. Use or refrigerate for later use.

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