By Flo Braker
Fondant is an icing made by cooking a sugar syrup, then cooling it and manipulating it until it has an opaque white color and is creamy smooth. Ideally, fondant leaves a thin, hard, glossy finish after it has been dipped or spread on cakes.
This is used to glaze Mocha Imperiale.
Sprinkle the jelly roll pan with water. (It is best to use a brushed aluminum pan since working the syrup in a pan of another material could color the fondant gray.) Set the pan aside.
Pour the water, corn syrup and sugar in that order into a