Poured Fondant

500 g sugar

1/2 C water

1/4 C corn syrup

food coloring, optional

2 t clear extract (clear vanilla, almond, lemon, etc.)

In a medium saucepan, combine sugar, water, and syrup.

Stir well, insert candy thermometer, and heat on medium high.

Cook to 238° F.

Pour into food processor.

Transfer candy thermometer to food processor.

Let cool to 150° F.

Add food coloring and extracts.

Process 2-3 mins or until mixture is opaque.

Transfer to a large microwave safe bowl.

Use immediately; hardens very quickly.

Can reheat in the microwave to loosen.

Fondant will dry completely.

(All those white chocolate poured fondant recipes are fakes!)

sprinklebakes