Poured Fondant

MAKES: about 4 cups

PREP TIME: 10 minutes

COOKING TIME: 5 minutes

COOLING TIME: 5 minutes

INGREDIENTS:

• 6 cups icing sugar, sifted
• ½ cup water
• 2 Tbsp white corn syrup
• 2 tsp almond, vanilla or lemon extract
• Gel food colouring (optional)

INSTRUCTIONS:

1.  In a medium saucepan, gently stir together the icing sugar, water and corn syrup. Hook a candy thermometer over the side of the saucepan.
2.  Cook over medium-low heat, without stirring, until the candy thermometer registers 115ºF, about 5 minutes.
3.  Immediately remove from the heat and stir to ensure all the sugar has dissolved. Stir in the extract and your food colouring of choice (if using).
4.  Pour the fondant into a medium bowl and let cool for 5 minutes before using. (The fondant can be refrigerated in an airtight container for up to 3 days. Warm the fondant before using by microwaving it on high power for 30-second intervals or setting it in a bowl over a saucepan of hot, not boiling, water, until it liquefies.)