Food Processor Poured Fondant
The Cake Bible
2 1/2 cups - 17.5 ounces sugar
1/2 cup - 4 ounces water
1/4 cup - 3 ounces corn syrup
1 teaspoon vanilla or 1/4 teaspoon almond extract (optional)
Have ready near the range a food processor fitted with the steel blade.
In a medium size heavy saucepan (preferably with a non stick lining) combine the sugar, water and corn syrup and bring to a boil stirring constantly. Stop stirring and allow the syrup to cook to soft ball stage 238°F. Immediately pour the fondant into the food processor.
Wash the thermometer and reinsert into the syrup. Allow to cool, uncovered, to exactly 140°F. This will take 25 to 35 minutes. Add optional flavouring and process for 2 to 3 minutes or until fondant becomes opaque.
Pour the fondant into a heatproof container, such as a 2 cup glass measure, lined with a small heavy duty plastic freezer bag. Close the bag without sealing. When completely cool and firm, expel the air, seal the bag, and lift out of container. Store at room temperature for at least 24 hours.