Fondant is the traditional finish for some classic Austro-Hungarian tortes. Even many professional bakers find handmade fondant a bother, and buy theirs from a supplier. For the home cook, this easy version, based on one from
In a medium saucepan, stir the sugar, water, and syrup until smooth. Stir over very low heat just until the glaze is barely warm, 92° to 95°F. If the temperature rises above 95°F, you will have to start over. If necessary, add warm water to thin to a heavy creamlike consistency. Use immediately.
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