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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 (238F; 114C). 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 140F (60C), 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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