Chocolate Poured Fondant
Ingredients:
- 6 cups (about 1 1/2 lbs.) sifted confectioners' sugar
- 1/2 cup water
- 2 tablespoons light corn syrup
- 3 ounces unsweetened chocolate, melted
- Easy-Add no-color almond extract Add to shopping list no-color almond extract
Makes:
About 4 cups.
Instructions:
Step 1
Follow Quick Pour Fondant Icing recipe, but increase amount of water by 1 ounce. After fondant is heated, stir in 3 ounces of melted, unsweetened chocolate, then add flavoring.
Step 2
In saucepan, combine sugar, water and corn syrup; stir over low heat until well-mixed and heated to 92°F (thin enough to be poured, but thick enough so it won't run off the cake, cupcake, or cookie). After fondant is heated, stir in melted chocolate, then add flavoring.
Step 3
To cover cake or cupcake, ice smoothly with buttercream and let icing crust, or cover with apricot glaze. Place cake on cooling rack with a cookie sheet beneath it. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.
Step 4
Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.
Step 5
Recipe may be doubled or tripled.
