Quick Pour Chocolate Fondant
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Description
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.
Ingredients
- 6 cups confectioners' sugar, sifted
- 5 fluid ounces water
- 2 tablespoons light corn syrup
- 3 (1 ounce) squares unsweetened chocolate, chopped
- 1 teaspoon almond extract
Directions
- 1. 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 Facts
serving: 4 cups - enough for a 10 inch cake
calories: 217.3 kcal
carbohydrates: 50.4 g
protein: 0.7 g
saturated fat: 1.7 g
sodium: 3.3 mg
fiber: 0.9 g
sugar: 46.8 g
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