About this recipe:This pourable chocolate fondant icing is quick and simple to make. It's also delicious! To use, pour over ready made cakes for a perfectly smooth and glossy chocolatey finish. Any fondant left over can be transferred into tubberware and kept in the fridge for a few weeks.
Makes: 1 litre
725g icing sugar, sieved
2 tablespoons golden syrup
75g unsweetened or baking chocolate, chopped
1 teaspoon almond extract
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In a saucepan, combine icing sugar, water and golden syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 33 degrees C. Remove from heat and stir in chopped chocolate and almond extract until chocolate is melted and mixture is smooth.