Poured fondant

Poured fondant is formed by supersaturating water with sucrose. More than twice as much sugar dissolves in water at the boiling point than at room temperature. After the sucrose dissolves, if the solution is left to cool undisturbed, the sugar remains dissolved in a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a cook puts a seed crystal into the mix, or agitates the solution, the dissolved sucrose crystallizes to form large, crunchy crystals . However, if the cook lets the solution cool undisturbed and then stirs it vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant.