Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 2004
- 6 1/2 cups sugar
- 1/4 cup corn syrup
Bring 2 1/2 cups sugar, 1/2 cup water, and the corn syrup to a boil in a medium heavy nonstick saucepan, stirring constantly. Once mixture reaches a boil, stop stirring; cook until syrup registers 238 degrees on a candy thermometer (soft-ball stage). Immediately pour into a food processor.
Let cool to 140 degrees, 25 to 35 minutes (clean thermometer before reusing). Process until white and opaque, 2 to 3 minutes.
Set an open resealable freezer bag in a deep bowl or liquid measuring cup. Pour in fondant; close bag (do not seal). When fondant is cool and firm, seal the bag, pressing out any air. Store at room temperature at least 1 day, and up to 1 week.
To glaze cakes, bring remaining 4 cups sugar and 2 cups water to a boil, stirring constantly. Let cool until warm.
Put reserved fondant in a heatproof bowl set over a pan of simmering water; stir gently until fondant is warm (to ensure a shiny glaze, do not let temperature exceed 105 degrees). Stir in enough warm syrup to thin fondant to a pourable consistency.