This is a tutorial on how to make poured fondant icing. Since I have used a danish recipe have I found another one at the ochef website. This poured fondant is not 100% white like the thing that you can buy from your cake decorating supplier, but it do not make any difference when adding color.
This is what I use:
2-1/2 cups sugar (480 grams)
1/2 cup water (120 ml)
1/4 cup corn syrup (60 ml)
Casserole
Candy-thermometer
Heavy-duty mixer with paddle attachment
2 plastic bags
A spoon
Step 1:
In a casserole add sugar, glycose syrup and water. Put in the candy-thermometer so that you can monitor the temperature.
Step 2:
Give the sugar mixture a quick stir and heat it up to the “soft-ball” stage (238°F; 114°C). The mixture needs to be heated as fast as possible, to prevent the sugar from turning brown, so dont be affraid to put the cooking plate on max. When it reaches the needed temperature you remove it from the heat.
Step 3:
Carefully pour the “sugar syrup” into the mixing bowl. Let it cool until it reaches 140°F (60°C).
Step 4:
When the “sugar syrup” has reached 140°F (60°C) start the mixer and let it beat in a slow/medium speed. DO NOT LEAVE IT UNATTENDED.
Step 5:
When the “sugar syrup” is turned into a thick “dough” it is done. It should look like on the picture.
Step 6:
Get the fondant out of the mixing bowl and double wrap it in plastic bags. Let it rest for 24 hours, in a dry and cool place, and it is ready for use.
IMPORTANT NOTE: Remember to pay close attention when you beat the “sugar syrup”. When it gets thick and creamy it can harden in no time and your paddle attachment could “freeze” into the mixture and you could end up with a broken mixer.
But as long as you only beat on slow/medium and stop to check once in a while it should be fine. Remember to be carefull when handling the hot “sugar syrup”
Please visit my tutorial section if you want to learn how to make other icings and frostings.
You can also read more about using poured fondant in my tutorial where you learn how to cover cupcakes with poured fondant here.
Happy Caking!
Louise
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156 comments
Louise says:
Mar 1, 2010
Ashley: The best way is to melt it over a double boiler. If it gets to hot when heated in the microwave it can be difficult to work with. So a double boiler is the best.
Ashley says:
Feb 28, 2010
Hi, I am very VERY new to cake decorating, and I’m only 14. But I have been experimenting with different cake coverings (fondant, buttercream, royal, ganache, and now poured). I found a recipe for poured fondant that only consisted of 3 cups of confectionary sugar, 1/4 of water, 1 tb of light corn syrup, and flavoring. I made it and it came out sticky and completely un pourable. When i added more water to it, it got hard and cracked.
Next time, I’m tihnking I will try this recipe. But after I make it, and let is sit for 24 hours, what do I do? Just put it in the microwave until its liquidy? Please, any help is appreciated.
Louise says:
Feb 7, 2010
Bridget: Thank you.
Havah: No, sorry I dont think so. That ingredient appear in most fondant recipes.
Havah says:
Feb 2, 2010
I’m allergic to corn, so Glycose syrup and Corn syrup are out. Do you have any recommendations for a fondant recipe without these ingredients? Thank you!
Bridget says:
Oct 22, 2009
Louise, you win the Nobel Patience Prize! Thanks for your wonderful website
I’m glad to know I can make this recipe in my mixer b/c I wasn’t fond of pouring that hot mixture into my food processor (with the plastic bowl)–although I’ve read that it won’t hurt it.
Louise says:
Sep 6, 2009
Jodi:I think that you have cooked it too long. Boiling sugar to the right temp. I cant really remember for how long I cooked mine but im sure that it wasn’t 45 mins. Did it get white before it got hard? if it was white then what you can do is to pour over some boiling water and let it “sit” for a few mins. then remove the water this should help soften the PF mix.
anne marie: No it wont go hard, some place it in the refrigerator over night and this is ok. Also it depends on your weather temp. Mine started melting when I had used it on cupcakes because it was raining all day.
anne marie says:
Sep 6, 2009
hi louise
as a complete novice to baking your website has truly been very helpful and informative. my question is that i have made the poured fondant and have left it to beging the 24 hour wait, is the mix meant to be rock hard, my mix is quiet soft like a thick royal icing should i be worried
thank you for your help
Jodi says:
Sep 2, 2009
Hi Louise,
I just tried to make a poured fondant and it turned into a hard rock as soon as I poured it into the food processer. It took me about 45 minutes at a temperature of 4 to get up to the right temperature did I cook it too slow and too long?
Any help would be appreciated.
Thank you!!