Poured Fondant

     Poured fondant, so few and basic the ingredients but, so elegant a finish it produces.
Have all items to be covered prepared before making poured fondant.  Cake items should be crumbcoated with a thin layer of icing or brushed with a simple syrup (equal parts of sugar and water heated to boiling then allowed to cool or, apricot or apple jelly/jam melted (they’re both clear like when melted and don’t interfere with the finished icing color.
  3/4 cup whole milk
         5 Tbsp light corn syrup
1 1/2 tsp extract
                                                                                                                6 cups powdered sugar(sifting isn’t necessary but,
                                                                                                                       if you do, do so after the sugar is measured)
Stir all ingredients in a heat safe bowl and heat over simmering water(don’t allow bottom of bowl to touch water).  Stir frequently until warm (98-105 degrees (it should feel just slightly warm to the touch).

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