Food Processor Poured Fondant

Amy Scherber

Amy's Bread - NYC

"Poured fondant is concentrated sugar syrup that has been cooled and kneaded vigorously so the sugar re-crystallizes, creating a heavy, doughy consistency. Stored in an airtight container, it can be kept in the refrigerator for up to 6 months. When melted to a more liquid state and/or thinned slightly with citrus juice or syrup, it can be used to glaze petits fours, cookies, and cakes."

–Amy Scherber


  • 2 1/2 cups sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup


In a medium-size heavy saucepan, bring the sugar, water, and corn syrup to a boil, stirring constantly. As soon as it boils, stop stirring. Cook the syrup to a temperature of 238ºF (soft ball stage). Immediately pour the hot syrup into a food processor fitted with a steel blade. Wash the thermometer well and put back into the syrup. Let the syrup cool undisturbed to 140ºF, 25 to 30 minutes.

Remove the thermometer and turn the food processor on to process the syrup continuously until it completely converts from a glassy syrup to an opaque paste, 2 to 3 minutes. Pour it into a heatproof container, cover it loosely, and let it cool. When it has cooled completely, seal the container and store the fondant at room temperature for 24 hours before using it. It can be store like this for up to 6 days, and in the refrigerator for up to 6 months.


23 ounces of fondant