Quick Pour Chocolate Fondant

          

This is a great Chocolate Fondant recipe. Pour over the top of cakes or petits fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.

Original recipe makes 4 cups – enough for a 10 inch cake

Ingredients

6 cups confectioners’ sugar, sifted
5 fluid ounces water
2 tablespoons light corn syrup
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon almond extract

  • PREP

    20 mins

  • COOK

    30 mins

  • READY IN

    1 hr

Directions

  1. In a saucepan, combine confectioners’ sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Remove from heat and stir in chopped chocolate and almond extract until chocolate is melted and mixture is smooth.

Nutrition

Calories: 217 kcal
Carbohydrates: 50.4 g
Cholesterol: 0 mg
Fat: 2.8 g
Fiber: 0.9 g
Protein: 0.7 g
Sodium: 3 mg

Related Recipes:

Quick Pour Fondant Icing Pecan Fondant Logs Fondant for Chocolate Cherries Chocolate Fondant A La Maille® Marshmallow Fondant Rolled Buttercream Fondant Rolled Fondant Rolling Fondant Cake Fondant Fondant Frosting