Classic Fondant

Preparation info

  • Makes

    1¼ cups

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

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.


  • ½ pound (1 cup) water
  • 2 tablespoons light corn syrup


Pan Preparation

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.

Cooking the Sugar Syrup

Pour the water, corn syrup and sugar in that order into a