Chocolate Poured Fondant Icing

Aug 16, 2026 · By VanillaGoods

Baking Frostings fillings toppings Origin: Ugandan Vanilla: Extract Advanced

Cake coated in glossy chocolate poured fondant icing

A pourable chocolate poured fondant icing for a smooth, glossy finish. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works. Makes about 1 1/2 cups; covers an 8-inch cake or 24 petit fours.

Prep 30 min

Cook 15 min

Cool 20 min

Total 1 hr 5 min

Servings 12

Diet —

Ingredients

Adjust yield

servings

2.0 cups (400.0 g)granulated sugar
½ cup (120.0 ml)water, plus 1 to 2 tablespoons for thinning
2.0 tbsp (41.0 g)light corn syrup
3.0 tbsp (16.0 g)unsweetened cocoa powder, sifted
1.0 tsp (5.0 ml)VanillaGoods pure vanilla extract

Make it at home

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Instructions

In a heavy saucepan, stir the sugar, 1/2 cup water, and corn syrup over medium heat until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush.
Boil without stirring until the syrup reaches 238°F on a candy thermometer.
Pour onto a lightly dampened rimmed baking sheet or marble and let cool undisturbed to 110°F, about 20 minutes.
Work the syrup back and forth with a bench scraper or sturdy spatula until it turns white, opaque, and creamy, 5 to 10 minutes. Knead briefly until smooth.
To use, warm the fondant in a heatproof bowl over barely simmering water with the cocoa and vanilla, stirring in water 1 teaspoon at a time until pourable. Keep it at about 100°F; hotter, and it dries dull.
Pour over chilled cakes or petit fours set on a rack over a sheet pan.

Tips

A candy thermometer is essential for fondant.
Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Ugandan (bold, chocolatey, smoky), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
Storage: Wrap fondant tightly and refrigerate for up to 1 month; rewarm gently to use.

Recipe FAQ

How long does it take to make chocolate poured fondant icing?

Plan on 30 minutes of prep and 15 minutes of cooking, plus 20 minutes to cool. It makes about 1 1/2 cups; covers an 8-inch cake or 24 petit fours.

How should I store chocolate poured fondant icing?

Wrap fondant tightly and refrigerate for up to 1 month; rewarm gently to use.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

143 Calories / serving

0.2g Fat

36.8g Carbs

0.3g Protein

34.4g Sugar

Whole recipe (12 servings): ~1716 cal · 2g fat · 442g carbs · 4g protein · 413g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 143 calories

What it takes to burn one serving

Brisk walking 27 min·1.6 mi·~3150 steps
Walking uphill or incline treadmill 19 min·1.0 mi·~1900 steps
Moderate cycling 15 min·3.0 mi
Swimming laps 20 min
Jogging 14 min·1.2 mi·~2250 steps
Stair climbing 13 min·~1150 steps
Dancing 23 min
Bodyweight circuit training 15 min
Cleaning, errands, or playing with the dog 33 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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