How to Add Flavor to Pourable Fondant

Fondant can be made by cooking sugar, water and cream of tartar. After the syrup reaches the softball stage it undergoes a procedure called spading, which involves pouring it on a marble slab and using a spatula to blend and fold the fondant. After spading, the fondant is kneaded and eventually is wrapped in cheese cloth and refrigerated in an airtight container until it mellows for 3 to 4 days. After that time it can be used to make candy, frosting and other confections. It can also be turned into a pourable fondant which can be flavored and used as a glaze.

Things You'll Need

• Food flavoring
• Mellowed fondant
• Double boiler
• Wooden spoon
• Water
• Tablespoon

Instructions

1. Choose the flavoring for your fondant. You can use liqueur, fruit juice, flavor extract, cocoa or instant coffee.

2. Heat the fondant (that has mellowed) in the top of a double boiler, over hot water in the bottom section.

3. Add about a tablespoon of water for each cup of fondant.

4. Add several drops of flavoring to the melted, pourable fondant, stirring to blend with a wooden spoon.

5. Taste the fondant and continue to add drops of flavoring, until it reaches the desired flavor. It is best to add just a few drops at a time.

6. Use immediately, as it hardens quickly.

References

• "The Fannie Farmer Cookbook," Marion Cunningham & Jeri Laber, 1979