Fondant is a wonderful sugar frosting that is made almost like candy and used for coating cakes or making candies and other confections.

Water Fondant
Recipe type: Desserts
Serves: 12
  • 2 Cups sugar
  • 1 dash of salt
  • 2 Tablespoons corn syrup
  • 3/4 Cup boiling water
  • 1/2 teaspoon vanilla
  1. Use this in recipes calling for prepared fondant and in chocolate-covered cherry recipes using prepared fondant. Also good to flavor and color many ways. Pure white when finished. In a saucepan, combine all ingredients except vanilla. Mix well; cover and cook 3 minutes, then remove lid. Continue cooking without stirring to 240 degrees F.
  2. Pour fondant at once on a cold surface. Cool to lukewarm (about 110 degrees F.). Work with spatula until white and creamy. Knead with hands until smooth; add vanilla. Knead until well blended. Let stand, uncovered, until cold, then wrap in waxed paper and store in a tightly covered jar in refrigerator or other cool place to ripen for at least 24 hours before using.
  3. Fondant may be kept for several weeks. Makes about 50 centers.
Fondant is one of the basics of confectionary and used in making Easter eggs, wedding cakes and garnishes for elegant occasion cakes or pastries. It has elastic and sculptural qualities making it easy for talented cooks to manipulate into a variety of shapes and forms.

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