Pour fondant icing

Pour fondant glaze is pure sugar that is cooked with water until the soft ball stage is reached (235°F ). The hot sugar is then cooled down in a mixer with the help of a flat beater until the preparation becomes white and reaches the temperature of 104°F. This is the perfect temperature for the glaze to be used.

The first step to make pour fondant icing is to put all the ingredients in a saucepan and heat up the syrup until the soft ball stage is reached (235°F ). Brush the sugar crystals off the sides of the saucepan. This will allow the syrup to crystallize more evenly and make the fondant more shiny.

When the syrup reaches 235°F, put the saucepan in a cold water bath to prevent the temperature of the syrup from increasing any further.

The second step to make pour fondant icing is to pour the syrup into the bowl of a mixer and stir the preparation with the flat beater until 104°F are reached. The syrup is transparent at first. Then it turns milky white. In the end it is almost white.

If the syrup is already white and firm and still too hot, you must add some water to the bowl of the mixer to get a more fluid consistency for the glaze. In this case, the sugar probably was heated too much in the saucepan, over the desired soft ball stage (235°F). As a result, the sugar gets harder and needs some water to become fluid again.

Stir the fondant until it reaches 104°F. Put the finished fondant in a closed container and cover it with a little water. This will prevent the surface from crystallizing.

You can store the fondant in the refrigerator for up to 9 months. To use the glaze, discard the water that covers it and warm the fondant up in the microwave or in a hot water bath until 95-14°F are reached. If not all of the fondant is used, you can store it again. Put it in the container again, cover it with water and store it again in the fridge.

Sometimes you have to use an intermediate layer between the dough and the fondant, so that the water of the fondant does not flow into the dough. This layer is often done with apricot jam.

To make fondant you can roll out to cover a cake, you have to bring the sugar to the firm ball stage (244°F).