Recipe (two days after) Sunday: Valentine’s Day Petits Fours (Part 2)

Happy Valentine’s Day!

The Petits Fours are done, and have been shared with the world (and by world, i¬†mean my office) on this fine love-commemorating holiday. When we last saw them, the petits fours were assembled, and chillin’ like Bob Dylan. Next step – they get iced with poured fondant. Here’s the recipe.

Poured Fondant.

What you’ll need:

3 cups confectioners’ sugar

1/4 cup water

1 TBSP glucose or light corn syrup

1/2 tsp vanilla

2 drops red food coloring (to make it pink)

What you’ll do:

In a saucepan, heat the confectioners sugar, water, and corn syrup, stirring constantly until smooth. Add the vanilla, and stir until its thin enough to pour, but coats the back of the spoon.

Place the petits fours on a wire rack, above a sheet tray (to catch the run-off, which can be reheated and reused). Using a ladle, pour fondant over top of the petits fours, one at a time, making sure to completely cover all the sides. You will most likely need to reheat the fondant at some point. I had to, a couple of times.

Plop a conversation heart on top while they are still warm, so it sticks. Let them cool completely, and start sharing the love. ūüôā

edible love.