Easy Rolled Fondant
Transform your cakes and pastries into professional-looking masterpieces with this Easy Rolled Fondant recipe! Perfect for beginners and seasoned bakers alike, this homemade fondant is smooth, pliable, and incredibly versatile, making it ideal for covering cakes, creating decorations, or crafting intricate details. Made with pantry staples like powdered sugar, unflavored gelatin, and corn syrup (or glucose syrup), this no-cook recipe comes together in just 30 minutes. The addition of glycerin ensures a soft, workable texture, while a splash of vanilla extract adds a subtle sweetness (feel free to customize with your favorite flavoring!). Simple kneading and a bit of resting time are all that stand between you and bakery-worthy fondant. Save money, impress your guests, and elevate your baking game with this quick, reliable fondant recipe that stores beautifully for up to two weeks!
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Recipe Information
Ingredients
- 900 grams Powdered sugar
- 1 tablespoon Unflavored gelatin
- 60 milliliters Cold water
- 120 milliliters Glucose syrup or corn syrup
- 15 milliliters Glycerin (food grade)
- 2 teaspoons Vanilla extract (or other flavoring, optional)
- 1 tablespoon Vegetable shortening
Instructions
In a medium-sized bowl, sift the powdered sugar to remove any lumps and set aside.
In a small saucepan, sprinkle the unflavored gelatin over the cold water and let it sit for 5 minutes to bloom.
Once the gelatin has bloomed, gently heat it over low heat until completely dissolved, but do not let it boil.
Add the glucose syrup (or corn syrup), glycerin, and vanilla extract (if using) to the dissolved gelatin. Stir well to combine and heat gently until the mixture is warm and smooth. Remove from the heat.
Make a well in the center of the sifted powdered sugar and pour in the warm gelatin mixture.
Using a wooden spoon or a silicone spatula, gradually mix the powdered sugar into the liquid until the mixture becomes a rough dough.
Lightly grease your hands with the vegetable shortening and knead the fondant on a clean, powdered sugar-dusted surface until it becomes smooth and pliable. If the fondant is too sticky, incorporate a small amount of additional powdered sugar; if it's too stiff, add a few drops of water at a time.
Once smooth, wrap the fondant tightly in plastic wrap and let it rest for at least 1 hour at room temperature before using.
Fondant can be stored in an airtight container for up to 2 weeks. Knead it again before rolling if it becomes stiff during storage.
Nutrition Facts
Calories |
4086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 1005.6 g | 366% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 972.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
