Fondant Recipe:

Photo: flickr user Rachel from Cupcakes Take the Cake

Ingredients

1 cup water

2 1/2 cups granulated sugar (1 pound)

2 tablespoons light corn syrup or

1/4 teaspoon cream of tartar

Preparation

Special equipment: candy thermometer, 2-quart heavy-bottomed, non- reactive saucepan or copper sugar pot, pastry brush set in a glass of cold water, Pyrex measure of ice water and teaspoon (for testing soft-ball stage); dough scraper or putty knife or pancake turner; jelly-roll pan (preferably because the edges contain the poured syrup, the metal keeps the fondant warm a little longer then marble to facilitate kneading, and the tray can be lifted to a comfortable angle) or a marble slab.

1. Combine the water, sugar and corn syrup or cream of tartar in a saucepan. Swirl the pot to moisten the sugar, then set it over moderate- low heat for about 5 minutes, stirring occasionally, until the sugar is dissolved.

Rinse the jelly-roll pan with cold water (do not dry) and set it nearby.

Set out the dough scraper or other spatula.

2. Raise the heat to medium-high and place the candy thermometer in the pot, resting the tip in the syrup. Boil the syrup without stirring at all for 12 to 13 minutes, or until it reaches the soft-ball stage, 235 F. During the boiling, every few minutes dip the pastry brush into cold water and wash down the inside of the pan to prevent sugar crystals from forming.

As the syrup approaches the correct temperature, test it by dropping some syrup into ice water; it should form a soft ball between your fin- gers. Do not over cook the syrup; if boiled to too high a temperature, it will not form fondant properly.

3. As soon as the correct temperature is reached, immediately pour the hot syrup onto the dampened pan. Let the syrup sit for a few minutes until cool enough to touch comfortably, 110 F. Test the temperature, if you wish, with an instant thermometer; don't try to knead the fondant while it is too hot.

4. To work, or knead, the fondant, use the dough scraper or other spat- ula to lift eh edge of the mass, turn it over, and spread or smear it across itself. Repeat, working the fondant for 7 to 10 minutes, depending on its temperature, so that it traps air, turns white and cools. After a while the fondant will feel too stiff to work any longer. If this happens too quickly, simply cover it with an overturned bowl for a few minutes; the bowl will contain the heat and the moisture will soften the fondant. Con- tinue kneading. You can also knead the fondant for 3 or 4 minutes with your hands, turning it over and pushing it down.

Note: If the syrup willnot knead to a stiff mass, it was not boiled to a high enough temperature.

Add a little water, return the syrup to the pot and re-boil.

5. Once the fondant is satiny, with a high gloss and opaque white color, it can be stored. If it will be used the next day, scrape it up and put it in a small non-iron saucepan or bowl. Top with a damp cloth, then with foil, and refrigerate overnight, or up to 24 hours before using. For lon- ger storage, scrape the fondant into a wide-mouthed jar, cover with a lid and refrigerate for up to a year.

Flavoring and coloring are added to the fondant just before using.

TO USE FONDANT:First, you will see that the fondant is extremely hard. Before it can be used, set the bowl or jar of fondant in a pot of warm water; take care that thermal shock does not crack the glass jar. Allow the fondant to warm enough for you to scoop out the desired amount.

As a rule of thumb, 1 cup of fondant will coat an 8- or 9-inch cake, or an equivalent surface of petit fours. Always use more than you actually need; you must pour on a very generous amount for the cor- rect flow and coverage.

Scoop the mount of fondant to be used into a small saucepan, set this in a large pan containing some hot water, and place over low heat.

Heat the fondant to no more than 95 F. In another pan, heat a little Stock Syrup (recipe follows). Stir the fondant as it melts, add a little warmed stock syrup to thin it to the correct consistency and stir in a small amount of flavoring and coloring (use the tiniest drop of veg- etable food coloring for a very pale tint).

For flavoring you can use rum, brandy, liqueur, vanilla, almond or other flavor extract; coffee; lemon, lime or orange juice or extract, peppermint extract or oil; grated orange or lemon peel; or chocolate

(melt 1 ounce unsweetened chocolate and stir it into 1 cup of slowly melting fondant.

CAKE PREPARATION FOR FONDANT

Before using fondant, it is best to coat your cake or petit fours with a smooth skin of buttercream or fruit preserve glaze to give the fond- ant a smooth surface. After frosting or glazing the cake(s), chill them in the refrigerator or freezer until very could before pouring on the hot fondant. The cold surface prevents the warmth of the fondant from melting the underglaze of buttercream or preserves. The cold also helps the fondant to set up quickly.

POURING ON THE FONDANT:Set the chilled cake on a wire rack set over a jelly-roll pan. When the fondant is thin enough to flow easily, stir it well to smooth it and remove any skin that may have formed on top. Do not whip air in while stirring.

Pour a generous amount of fondant over the center of the cake, allowing it to flow. It may help to tip the rack so that the fondant can run over the surface more easily. Use an icing spatula to touch up any bare spots, but beware: for pressure with the spatula can cause the underglaze to spot through. Avoid pouring on more fondant because it sets so fast you will have too thick a coating.

STOCK SYRUP:1 1/4 cups water

2 1/2 cups granulated sugar

Combine the water and sugar in a 2-quart heavy-bottomed saucepan.

Stir to moisten the sugar. Bring to a boil over moderate-high heat; swirl the pan gently to be sure all sugar is dissolved. Remove the pan from the heat and cool the syrup. Store the syrup in a covered jar in the refrigerator for several months, or flavor and use it right away.

Note: Remove and flavor only the amount of syrup needed at one time.

Yield: 2 1/4 cups, enough to thin several batches of fondant.