HB also do 1kg tubs of ready made fondant, but if you’re just playing around, you can make your own…it’s easy enough in small quantities but becomes hard work with any more than a kilo. Make sure you don’t use both glucose AND cream of tartar or you’ll never get it to crystalise.
Fondant Icing Recipe
450g/1 lb/2 cups caster (superfine) or lump sugar
150 ml water
15 ml/1 tbsp liquid glucose or
2.5 ml cream of tartar
Dissolve the sugar in the water in a large, heavy-based pan over a low heat. Wipe down the sides of the pan with a brush dipped in cold water to prevent crystals forming. Dissolve the cream of tartar in a little water, then stir into the pan. Bring to the boil and boil steadily to 115°C/242°F when a drop of icing forms a soft ball when dropped into cold water. Slowly pour the syrup into a heatproof bowl and leave until a skin forms. Beat the icing with a wooden spoon until it becomes opaque and firm. Knead until smooth. Warm in a heatproof bowl over a pan of hot water to soften, if necessary, before use.