Using Fondant as an Icing

Heat the finished fondant gently with a little simple sugar syrup or fruit juice in a water bath or over very low heat, stirring with a wooden spatula. Heat only the minimum amount of fondant needed and test it by lifting the spatula, holding it flat. It should be lightly but thoroughly coated. If the fondant is too thick, thin it by adding more liquid. If it is too thin, add more fondant. For icing, the ideal temperature is tepid, about 100°F/37°C; if the fondant is heated further, it will become dull. To glaze the top of small items such as candies and choux puffs, spear them on a dipping fork or hold them in your fingers. Dip the top in warm fondant, and set right side up to cool.