Variation: (Vanilla) Poured Fondant for Cakes and Cookies
This chocolate fondant couldn't be easier. It's perfect for decorating cookies, petit fours, and even to glaze a cake. In fact, we use this recipe with our Festive Caramel Mini Cake Petits Fours.The plus side is that it even stays shiny when dried. Be sure not to make it too thick, or it will not pour over cakes or cookies smoothly. Find out below how we make this the perfect consistency every time. Also, see our step-by-step tutorial on How to Glaze Baked Goods.
FROSTING, ICING, ETC RECIPE HELP
Petits Fours (Petit Four) made with UCBC, Poured and Whipped Chocolate Ganache Tutorial (whipped filling), then poured Chocolate Fondant.
INGREDIENTS
2 pounds powdered sugar (about 8 cups), sifted
2/3 cup plus 2 teaspoons water
3 tablespoons light corn syrup
2 teaspoons vanilla
3 ounces melted, unsweetened or bittersweet chocolate*
Food color (optional)*
*Food color (optional): Festive Caramel Mini Cake Petits Fours Recipe Tutorial – for a lighter brown color, reduce the chocolate amount to 2-ounces, and add in 2-3 drops orange gel paste food color (AmeriColor), to get a gingerbread-ish color.
NOTES: After measuring, sift the powdered sugar into a large bowl.
INSTRUCTIONS
1. Into a large saucepan, combine the powdered sugar, water, and corn syrup.
2. On low heat, stir the mixture, until the sugar is dissolved and the mixture is smooth, to about 92 degrees F. Use an Instant Read Thermometer to be sure it doesn’t go above 100 degrees F.
3. Remove the pot from the heat.
4. Place the finished fondant in its pot into a large bowl of warm water, to keep it at about 92 degrees F longer.
NOTE: Change the water when you see the poured fondant beginning to thicken. Stir the fondant to make it smooth and uniform again.
5. Stir in the melted chocolate*, then add flavoring.
NOTE: *Food color (optional): For the Festive Caramel Mini Cake Petits Fours, we reduced the chocolate amount to 2-ounces, to get a lighter brown color, and then added in 2-3 drops orange gel paste food color (AmeriColor), to get a gingerbread-ish color.
6. If using, add the food color in very small amounts, one drop at a time. The color becomes dark very quickly. remember to stir in the color thoroughly.
SARAH SAYS: We added in 2-3 drops orange gel paste food color (AmeriColor), to get a gingerbread-ish color.
STORAGE
Press a piece of plastic wrap against the surface of the warm fondant before storing. Fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to about 92 degrees F to use again.
VARIATION
Poured Fondant for Cakes and Cookies
NOTES
Poured fondant will start to thicken as you work. In that event, just plunk it back on the stove for a couple seconds or less and take it right off. This will thin it out. You can also add a teaspoon or so of water, a few drops at a time, as you warm it. If you see thin crystals forming on top of the fondant as you work just stir them back in and you should be fine.
To cover cake, ice smoothly with buttercream and let icing crust, or cover with apricot glaze. Place the cakes on a wire rack over a pan to catch the drippings, inverting them in order to have the golden layer on the bottom. If the fondant has become stiff, just whisk until smooth again. If the fondant is has not become to stiff, proceed to the next step. Place the uncoated petits fours on a wire cake rack set over a parchment paper lined 1 1/2- or 2-inch high baking pan. Make sure the wire cake rack is well elevated over the pan – if not, place four upside-down glasses in each corner of the wire cake rack so it sits up high. Then, ladle the fondant over the cakes, flowing from center and moving out in a circular motion and making sure all sides are coated. Touch up sides with a spatula. Once they are set, they can be coated again. Let dry.
