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Poured Fondant


2 cups sugar

1/2 cup water
(or milk)

1/8 Tsp cream of tartar


Poured fondant IS NOT the same as rolled fondant that is used to cover cakes. Poured fondant is mainly used as a candy by itself or as a center for dipped candies .

Combine the sugar and the cream of tartar in a heavy pan.

Add the water (or milk) and stir until sugar is dissolved.

Cover the pan and let it come to a boil and boil for 5 min.

Let the steam dissolve any sugar left on the sides of the pan.

Uncover and continue to let it boil,without stirring, to a soft ball stage(234-238 deg).

Wipe all crystals from the sides of the pan with a damp cloth.

Pour mixture into a shallow pan or onto a marble slab.

Cool to room temperature then beat only until stiff enough to knead.

Knead until mixture is smoooth.

Place in a bowl and cover with a damp cloth or waxed paper.

Allow to stand at least 24 hours before using.

Form into desired shapes-balls,squares,etc and dip in melted chocolate or cover with icing.