Fondants and Glaze

Icings and Glazes

You can use as a glaze, rolled out as a complete covering for cakes, in fillings or toppings. It can be drizzled, rolled or piped. The consistency is determined by the amount of liquid used. You may flavor or color it. When stored it becomes harder but still pliable. A tablespoon of karo is used, if needed, to revive the fondant and help smooth out the consistency.

9 oz fondant

3 oz water

1 t vanilla extract

1 T karo light syrup (if needed)

1) Place fondant and water into a stainless steel bowl and warm to 110º, which if you put a tiny bit against your lip, it is slightly warm.

2) Apply with fondant disperser or by hand using a fork.

OR:

1 pt water

1 lb sugar

1 T karo light syrup (if needed)

1) Combine the water and sugar in saucepan and bring to a boil 238º.

2) Pour sugar water onto marble surface to cool.

3) Use a scraper to pull and make a lumpy mass. Knead mixture to smooth out.

4) Work with cold fondant with cold wet hands.

5) Follow directions for already prepared fondant. (see above)

For already prepared fondant, store at room temperature.