Pouring Fondant

• Mix the sugar, water and syrup in a saucepan over a medium heat, stirring constantly.
• When the mixture reaches 35°C (use a Candy thermometer) and is fully mixed take it off the heat. Be careful, a saucepan of boiling sugar is a hospital trip waiting to happen
• Add any colour or flavour now and mix gently (but quickly) so as not to crystallise the mix

Making poured fondant with a hand mixer

• Pour the syrup in a mixing bowl (or leave it in the pot if you aren’t worried about scratching your pot, I was!).
• Using a hand mixer fitted with the dough hooks, start mixing on low speed and then increase it to medium-high until a white paste forms. The fondant should still feel slightly lukewarm to the touch when it is done.