Poured Fondant

1 cup (142 grams) white confectionery coating or white chocolate chips

4 cups (454 grams) confectioners' sugar or glazing sugar

1/4 cup (78 grams) light corn syrup

1/4 cup (57 grams) hot water

1 teaspoon vanilla extract

Food coloring, if desired

In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth.

Sift the confectioners' sugar or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.

Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with, and pours smoothly, at about 100°F.

Makes 3 to 3 1/2 cups.

From King Arthur Flour

Notes:

Fondant can be kept warm in a double-boiler, or a glass bowl set over a pan of simmering water.

To make coffee-flavored fondant, add 1 or 2 tablespoons instant coffee to the hot water before mixing ingredients together.

To make candies from leftover fondant, pour it by the teaspoonful onto parchment-lined or lightly greased baking sheets, or into lightly greased candy molds. Allow to dry overnight, then store cool and dry for 1 week.