Used as both candy and icing, fondant is a simple sugar-water-cream of tartar mixture cooked to the soft-ball stage. After cooling, the mixture is beaten and kneaded until extremely pliable. It can be formed into decorations or candy, which can be dipped in chocolate. Heating fondant makes it soft enough to be used as an icing to coat large and small cakes. food coloring and a variety of flavorings can be added to fondant for visual and taste appeal. It can be refrigerated, tightly wrapped, for up to 3 months.