King Arthur Poured Fondant


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
food coloring

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.

Category: Frostings and Glazes, Recipes


  1. whimsicaltreats says: #1

    Does this dry hard? I wanted to packed the items in little gift bags (the clear ones you tie with a ribbon)

  2. BeBe says: #2

    Hi, it has a somewhat hard outer surface, but you will get a dent if your cupcake has pressure put on it.

  3. trina karnes says: #3

    hi melissa what is white confectionery coating

  4. ria gray says: #4

    What is white confectionery coating
    Can you use candy melts for this?

  5. mnam says: #5

    Hey guys,
    is there any way I can use something else instead of the white confectionary coating/chocolate chips? I need to make this dairy-free and I couldnt find any that didn’t have dairy in them.

  6. Nadeen Shawwa says: #6

    Hi Melissa, how do you store this icing? can it be reused after storing?

  7. BeBe says: #7

    Hi Nadeen, I think you could store it tightly covered in the refrigerator for two weeks. To reuse……warm it and you might need to add a bit of liquid

  8. kukidough says: #8

    Have you found any issues with using regular gel coloring for this recipe? I know I have to use oil-based coloring when using the melts for cake pops or it will seize.

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