This frosting is the traditional coating for such baked goods as petits fours. It can be tinted any color you like, and makes a lovely, slightly sheer glaze over a cake or cupcakes. You work with it warm, and pour it over whatever you’re planing to frost. The excess can be remelted and strained of crumbs to use again, or poured into molds to make candies.
1 cup (5 ounces) white confectionery coating (candy melts) or white chocolate chips (I used Nestle)
4 cups (1 pound) confectioner’s sugar or glazing sugar
1/4 cup (2 3/4 ounces) light corn syrup
1/4 cup plus 3 more Tablespoons hot water ( add hot water until it reaches a consistency for easy pouring)
1 teaspoon vanilla extract
In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Sift the confectioners’ or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring till 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.
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. Yield: 3 to 3 1/2 cups.