Yield: 12 ounces
Notes: Variations:
Orange Glaze -- Combine 1 pound (480 grams) fondant with 3 fluid ounces (90 milliliters) orange juice concentrate. Heat as directed. Add 2 fluid ounces (60 milliliters) additional orange juice concentrate and vanilla extract.
Raspberry Glaze -- Substitute 3 ounces (90 grams) raspberry purée for the water. Omit the vanilla extract.
Categories: Icing
Source: Syrups, Icings and Sauces
Copyright: © 2005 by Prentice-Hall, Inc.
9 ounces Fondant
3 fluid ounces Water
1 teaspoon Vanilla extract
Yield: 12 ounces
1. Combine the fondant and water in a bowl and set it over a pan of simmering water. Heat the fondant to 120°F (49°C) stirring occasionally to ensure even softening of the fondant.
2. Remove the fondant from heat. Stir in the vanilla extract. Add additional water if needed to obtain the desired consistency.
3. Use the fondant when it is between 110°F and 120°F (43°C and 49°C).
Notes: Variations:
Orange Glaze -- Combine 1 pound (480 grams) fondant with 3 fluid ounces (90 milliliters) orange juice concentrate. Heat as directed. Add 2 fluid ounces (60 milliliters) additional orange juice concentrate and vanilla extract.
Raspberry Glaze -- Substitute 3 ounces (90 grams) raspberry purée for the water. Omit the vanilla extract.
Categories: Icing
Source: Syrups, Icings and Sauces
Copyright: © 2005 by Prentice-Hall, Inc.
9 ounces Fondant
3 fluid ounces Water
1 teaspoon Vanilla extract
Yield: 12 ounces
1. Combine the fondant and water in a bowl and set it over a pan of simmering water. Heat the fondant to 120°F (49°C) stirring occasionally to ensure even softening of the fondant.
2. Remove the fondant from heat. Stir in the vanilla extract. Add additional water if needed to obtain the desired consistency.
3. Use the fondant when it is between 110°F and 120°F (43°C and 49°C).
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