I don't remember where I got it, but I have a fondant recipe that calls for cooking the syrup, pouring it into a food processor, letting it cool to 60c, then blitzing it....
Hello everyone, newbie here. There's a recipe for "Food Processor Poured Fondant" in The Cake Bible by Rose Beranbaum. Other than glazing petits fours, I've only used it to make the centers for chocolate covered cherries (which everyone in my family loves except me - I'm a caramel and nougat junkie myself). Just got Greweling's book about a week ago, and am eager to try the food processor method with his fondant. Meanwhile, here's the Rose recipe:
82g corn syrup
Cook to 238F. Immediately pour into food processor bowl, insert a clean thermometer, allow it to cool (uncovered) to 140F, add flavorings, process a couple of minutes until it's opaque, pour it into a sealable container, cool completely, seal it so it's airtight, and let it rest at room temp for 24 hours. To use, heat the fondant over a water bath, and thin it to the required consistency with a warm stock syrup (i.e., 30% - 1 part water to 2 parts sugar by volume).