“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.” - by MARCIAMOLINA
Ingredients
Adjust Servings
Original recipe yields 4 cups - enough for a 10 inch cake
Directions
- 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
Amount Per Serving (16 total)
- Calories
- 217 cal
- 11%
- Fat
- 2.8 g
- 4%
- Carbs
- 50.4 g
- 16%
Based on a 2,000 calorie diet
Share It
Reviews (12)
Rate This Recipe
"This works pretty well. I found that by waiting for the fondant to cool down a bit before pouring help with consistency...." See more"
Emily
"I use this recipe for petit fours and it works really well to coat the sides. The first time I made it I was careful with the temperature but now I just stir it until it gets to be the right consisten..." See morecy. It works just fine if you overheat it by a little bit but it won't dry with the same shine. Great recipe!"
Hotstuff
"I'm actually wavering between three and four stars for this recipe. I used a candy thermometer and was shocked at how far over 92 degrees I had to heat this fondant up. Eventually though, it seemed ..." See moreready and I used it to pour over my son's cake. It looked fine until I noticed that a lot of it was clear with fine granules of chocolate in it, which gave the appearance, at first glance, of opacity. Ultimately, I figured nobody was going to be examining the fondant that closely, so I didn't toss out the fondant or my cake. The consistency and pourability was just great. When I tasted it, though, I felt that there may have been some undissolved granules... I can't be sure, though, since I used some colored sugars on the cake also. I'm not the most skilled at recipes like this, so the shortcomings in my success may be my own fault."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
