Quick Pour Fondant Icing

Combine sugar, water and corn syrup in a saucepan and stir over low heat until well-mixed and heated to just warm, not warmer than 100°F. Stir in extract and icing color, if desired.

Chocolate Poured Fondant: Follow recipe above, but add 1-2 tablespoons unsweetened cocoa powder and increase amount of water by 1 tablespoon.

Makes about 3 cups.

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