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- 3 pounds powdered sugar
- 1 cup milk
- 1/2 cup light corn syrup
- 2 teaspoons clear vanilla extract
- 2 teaspoons white icing color
- 1/2 teaspoon almond extract
- 1. Combine all ingredients in a medium saucepan. Cook over low heat, stirring often, until a candy thermometer reaches 105° (do not overheat). Use immediately.
- Note: For testing purposes only, we used Wilton White-White Icing Color.
- Tricks of the Trade:
- Make sure the Poured Fondant is warm when you pour it onto the cake. White icing color keeps the fondant from looking transparent.
- If desired, use food coloring paste to tint the fondant for the small cakes.
- Cake-decorating supplies can be found at crafts stores, specialty cake shops, larger discount stores, and online at Sweet Celebrations (www.sweetc. com) or Wilton (www.wilton.com).
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