Thursday, May 12, 2005

White Chocolate Fondant Icing

White Chocolate Fondant Icing (Adapted from King Arthur Flour Cookie Companion)

3 ounces chopped white chocolate (about 1/2 cup)
2 cups confectioner's sugar
2 tablespoons Lyle's golden syrup (or light corn syrup)
2 tablespoons hot water
1 teaspoon vanilla extract
food coloring, if desired

In a heat-safe bowl, melt chocolate in microwave on 50% power, stirring every 30 seconds, until melted and smooth.

In a medium bowl, sift in the confectioners' sugar. Stir in the golden syrup and hot water until the mixture is smooth. Add the melted white chocolate, vanilla and coloring - stir until well combined.

Makes about just over 1 cup.

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  1. Then, how long we have to wait until we could put it all over the cake?. What is the next step?.
    Thanks a lot.

  2. Anon - We used this for coating cookies, which you can see by clicking on the link at the end of the post. I don't think you would have to wait before pouring it over a cake.

  3. Hi There-
    Do you think I could use this icing dripped over marzipan icing on a Xmas Cake?