Fondant is an icing substance used to decorate cakes, cupcakes and all sorts of desserts. If you don’t know how to make fondant, you need to know that there are several types of fondant and fondant recipes but the one I will show you here turned out to be the best for sculpting and covering cakes. This fondant is also called rolled fondant or sugar paste fondant and it’s most commonly used fondant by professional bakers. There’s no reason to buy fondant when you’re just a few ingredients and steps away from cheaper homemade version of high quality fondant. In this article I’ll show you how to make fondant like a pro, so let’s get started 😉
|Powdered gelatin||0.7 oz||20 grams|
|Light corn syrup||½ cup||120 ml|
|Glycerin||1 spoon||1 spoon|
|Powdered sugar||2 lbs||900 grams|
|Water||¼ cup||60 ml|
Place the cold water in a small microwave-safe bowl and sprinkle the gelatin on top, stir until it dissolves completely. Let the gelatin set and soften for two minutes. Once the gelatin is set put it in the microwave for 15 seconds until it liquefies, but do not let it boil. Once the gelatin is liquid, stir the corn syrup and glycerin in. Put it in the microwave for an additional 15 seconds and then stir again until the mixture is smooth and clear. You can heat up the gelatin and the mixture with corn syrup and glycerin on your stove also, just don’t let it boil.
Place 1.5 pounds of the powdered sugar in the bowl. It’s best that you use a large stand mixer fitted with the paddle attachment but you can mix it with hand mixer or manually also. Pour the melted gelatin mixture over the corn syrup into the bowl. Begin to mix it on low speed until the liquid is fully blended together. Don’t panic, it’s normal that you have a very sticky mess! With the mixer running, gradually add the rest of the powdered sugar. The mix will get stiffer and you will need to scrape down the sides of the bowl to ensure all of the sugar is incorporated. At this point the fondant will become stiff, but still very sticky and that is also normal. Wrap it tightly into plastic wrap and let it sit at room temperature for about 24 hours to ripen. Some prefer leaving it in fridge but I think it’s best that you leave it on room temperature.
Kneading the fondant
Turn the fondant mixture out onto a pastry mat or pastry board, or clean counter top greased with vegetable shortening. Some people just spread some powdered sugar on the counter top but it’s much easier with vegetable shortening. Lightly grease your hands with vegetable shortening and knead the fondant until it is smooth and pliable, it usually takes about 5 to 8 minutes. You may need to add additional shortening to the work surface and your hands if they start getting sticky. If you think that the fondant still feels sticky, knead in additional powdered sugar using about 1 tablespoon at a time. If the fondant feels too dry knead in a bit of shortening.
Kneading fondant is like kneading bread dough although fondant is much stiffer and heavier than dough. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to rest for at least 8 to 12 hours or overnight. Fondant can be stored up to 2 or 3 months in the fridge if it is wrapped tightly, just warm it up it the microwave, knead it for 5 minutes and it’s ready to roll.
You now know how to make fondant like a pro and you see how easy it really is. If you still think that you aren’t up for it or you just don’t have the time, you can always buy fondant that is ready to roll!
You can buy all ingredients and tools for this recipe in my Baking supplies shop!
For those of you who prefer video recipes, you can learn how to make fondant from the video below.