Fondant – Melting Glaze

It is best to take an ovenproof shallow baking dish, spread very thinly with oil and put in the refrigerator. While it is cooling, put 350g of sugar with 4 tablespoons of water and let it melt. Boil the syrup to a small ball (dip a cooking spoon into the sugar, then into cold water: the sugar must be elastic but not viscous), lifting off any impurities that settle. Pour into the cold baking bowl and cool a little. Then, using a spatula, work the mixture thoroughly so that the sugar becomes white and firm – always working from the outside in – until it becomes smooth and just kneadable.

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