Fondant Icing Recipe

This fondant icing recipe is an easy version and is not true European fondant. European fondant is quite difficult to make, takes a long time and can cause severe burns to an inexperienced cook.

Fondant Icing Recipe

6 cups confectioners' sugar, sifted (1 1/2 lbs.)
1/2 cup water (4 ounces)
2 tablespoons light corn syrup
Flavoring Extract
Icing Colors, optional

Cookies should be covered with a glaze (see easy recipe below) or a thin coating of butter cream icing. Let set 15 minutes before covering with fondant.

Place the sugar in a saucepan. Combine the water and the corn syrup. Add to the sugar and stir until they are well mixed. Place the mixture over low heat and heat until well dissolved. Don't allow the temperature of your fondant to exceed 100°F.

Remove from the heat and stir in the flavoring and coloring, if desired.

To cover cookies, place them on a cooling grid over a drip pan. Pour the fondant into the center and work it towards the edges. You can touch up any bare spots with a spatula. Let set.

Excess fondant can be reheated.

Makes 2 1/2 cups. Recipe may be doubled or tripled.

Easy Flavored Glaze

1 cup any flavored preserves

Heat the preserves to boiling, and then strain. Brush on your cookies while the glaze is still hot. This glaze will dry to a hard finish in 15 minutes or less.

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