Food & Cooking Recipes Dessert & Treats Recipes Poured Chocolate Fondant Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 1, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Yield: Makes 1 3/4 cups Use this thick icing to decorate our Fruitcake Cookies. Ingredients 6 cups confectioners' sugar 2 tablespoons Dutch-process cocoa powder 2 tablespoons light corn syrup 4 ounces unsweetened chocolate, finely chopped Directions Whisk together sugar and cocoa in a medium saucepan. Whisk in 1/2 cup water and corn syrup; place over low heat and cook, stirring occasionally, until warm to the touch, about 4 minutes. Stir in chocolate until melted and smooth, about 1 minute more. Add additional warm water as needed to keep proper consistency, and rewarm as needed in a microwave or over a double boiler. Rate it Print