Fondant icing

Place all ingredients in a small saucepan (preferably in a polsonetto) non-tinned copper, bring to the boil, skim and continue cooking until, by dropping in a few drops of cold water mixture and taking it between your fingers as soon as it has cooled, this is soft and elastic.

Transferred then the mixture on a wet marble floor and knock it with a spatula from the outside towards the Centre until a white paste.

At the time of use, place the fudge in a saucepan with the flavour or colorant of choice, then let it melt sweet heat stirring with a spatula.

Remember that the fondant icing should be prepared in advance with respect to the time to use it.