Chocolate fondant

    1 hour

    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.

    74 people made this

    Makes: 1 litre

    • 725g icing sugar, sieved
    • 150ml water
    • 2 tablespoons golden syrup
    • 75g unsweetened or baking chocolate, chopped
    • 1 teaspoon almond extract

    Prep:20min  ›  Cook:30min  ›  Extra time:10min cooling  ›  Ready in:1hr 

    1. 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.

    How to make fondant icing

    Watch our How to make fondant icing video to see how easy it is, step-by-step!

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    Reviews in English (18)


    i haven't tried this yet but i'm allergic to almonds - can almond extracted be substitued with vanilla extra?  -  19 Sep 2013


    Don't know what I am doing wrong but didn't work for me; too runny & sponge cake left sitting in pool of icing because it ran off the cake. Tasted good though.  -  21 Sep 2014


    Really easy to make and delicious. To make the icing thicker and less runny, just use a little less water and add more chopped chocolate  -  16 Jun 2015