Low Sodium Classic Fondant
Transform your cake decorating game with this rewarding recipe for Low Sodium Classic Fondant, a healthier twist on the traditional sugar paste. This homemade fondant is crafted from simple yet essential ingredients, including gelatin, glucose syrup, unsalted butter, and a touch of pure vanilla extract for a subtle, aromatic flavor profile. The recipe yields a beautifully smooth, elastic, and pliable texture that’s perfect for covering cakes or shaping intricate decorations, all without the excessive sodium found in pre-made versions. With just a short prep time and an overnight resting period, you’ll create a fondant that’s as customizable and versatile as it is delightful. Whether you’re a seasoned baker or an enthusiastic beginner, this low sodium fondant will be your go-to for elevating your baked creations while keeping dietary needs in check.
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Recipe Information
Ingredients
- 60 ml Water
- 10 g Gelatin powder
- 125 g Glucose syrup
- 20 g Glycerin
- 30 g Unsalted butter
- 10 ml Pure vanilla extract
- 900 g Icing sugar (confectioners' sugar), sifted
Instructions
In a small bowl, pour 60 ml of cold water and sprinkle 10 g of gelatin powder over it. Allow it to bloom for about 5 minutes.
Place the bloomed gelatin in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir gently until the gelatin is fully dissolved.
Add 125 g of glucose syrup, 20 g of glycerin, and 30 g of unsalted butter to the gelatin mixture. Continue stirring until everything is melted and fully combined.
Remove the bowl from heat and stir in 10 ml of pure vanilla extract. Let the mixture cool slightly.
In a large mixing bowl, place 600 g of sifted icing sugar, creating a well in the center.
Pour the slightly cooled gelatin mixture into the well of icing sugar. Using a wooden spoon or a stand mixer with a dough hook, mix until the icing sugar is mostly incorporated.
Gradually add the remaining icing sugar and continue to knead the fondant until it becomes smooth and elastic. It should have a pliable texture without being sticky. You may not need to use all 900 g of the icing sugar.
Once mixed, form the fondant into a ball and wrap it tightly in plastic wrap. Leave the wrapped fondant to rest for at least 8 hours or overnight at room temperature before using.
When ready to use, knead the fondant briefly to soften it. Lightly dust your work surface with icing sugar or cornstarch, and roll out the fondant to your desired thickness for covering cakes or creating decorations.
Nutrition Facts
Calories |
4259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 1017.6 g | 370% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 960.8 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 32 mg | 1% | |
*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.
