Sunday, February 10, 2008

Quick-Pour Fondant Icing

6 cups confectioners sugar
1/2 cup water
2 Tbls. Light corn syrup
1 teaspoon almond extract

Place sugar in a saucepan. Combine water and corn syrup. Add to sugar and stir well. Place over low heat. Don't allow temperature to exceed 100 F. Remove from heat, stir in extract, and tint if desired. Place cakes or cookies on a wire rack over a drip pan. Pour fondant in the center, and work towards the edge. Let set. Fondant can be scraped from drip pan and reheated. Yields 2 1/2 cups.

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