About this recipe:A fondant style petit four icing that can be easily coloured or flavoured. Pour over petits fours, and then decorate them with nuts, candied fruit or coconut.
400g caster sugar
1/8 teaspoon cream of tartar
200g icing sugar, or as needed
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Method Prep:5min › Cook:15min › Ready in:20min
In a saucepan, stir together the caster sugar, cream of tartar and water. Bring to the boil over medium-high heat, and cook without stirring until the temperature is between 106 to 112 degrees C, or until a small amount of syrup dripped from a spoon can spin a long thread.
When the syrup comes to the proper temperature, remove from heat, and stir in icing sugar about 50g at a time until the icing is thick enough to coat a metal spoon. Test by pouring over a small piece of cake. Adjust the amount of icing sugar as needed to get a good pouring consistency. Use while warm, or reheat over simmering water. Keep covered with cling film when not in use to prevent a crust from forming on the top.