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Fondant Icing
A sugar thermometer is essential for this recipe. You can now buy blocks or packets of powder of fondant icing. Simply follow the manufacturer's instructions.
Ingredients
1 lb lump sugar
8 tablespoons water
Pinch of cream of tartar
Method
Place the sugar and water in a saucepan and dissolve, without stirring, over a low heat. Using a brush dipped in cold water, wipe round pan at level of the syrup to prevent a crust forming. Add the cream of tartar (dissolved in 1 teaspoon of water), place the lid on the pan, increase the heat and bring to the boil.
Remove the lid after 2 minutes, put a sugar thermometer in and boil the syrup steadily to 240°F. When it has reached this temperature take the pan off the heat at once, wait for the bubbles to subside then pour the mixture very slowly on to a damp marble or laminated plastic slab. Work with a wooden spatula until it becomes a firm and white fondant. Take a small piece of fondant at a time and knead with the fingertips until smooth.
For storing, pack fondant icing in an airtight jar or tin. When you want to use it, gently warm the fondant with a little sugar syrup to make a smooth cream. The icing should then flow easily. Flavour and colour it just before use with vanilla, lemon, etc. Spread over cake with a palette knife.
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