Rolled Fondant from Scratch
Master the art of cake decorating with this easy-to-follow recipe for Rolled Fondant from Scratch! Perfectly pliable and silky-smooth, this homemade fondant is made using simple ingredients like powdered sugar, gelatin, and glucose syrup, delivering professional-quality results without the need for store-bought alternatives. The recipe also includes glycerin for added flexibility and vanilla extract for a hint of flavor, making it as versatile as it is delicious. With straightforward steps, you'll learn how to create a flawless fondant that can be rolled out to effortlessly cover cakes or shaped into intricate decorative accents. Ideal for bakers of all skill levels, this customizable fondant is a must-try for anyone who loves crafting beautiful, bespoke desserts.
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Recipe Information
Ingredients
- 900 g Powdered sugar (sifted)
- 1 tbsp Unflavored gelatin
- 60 ml Cold water
- 120 ml Glucose syrup or light corn syrup
- 15 ml Glycerin (optional for extra pliability)
- 2 tsp Vanilla extract (or other flavoring)
- 2 tbsp Vegetable shortening
Instructions
In a small saucepan, combine the unflavored gelatin and cold water. Let it sit for 5 minutes to bloom the gelatin.
Place the saucepan over low heat and stir until the gelatin is fully dissolved. Do not allow the mixture to boil.
Add the glucose syrup (or light corn syrup) and glycerin to the saucepan. Stir the mixture until fully combined and warm, but do not let it come to a boil.
Remove the saucepan from heat and add the vanilla extract (or your chosen flavoring). Stir to incorporate.
In a large bowl, sift the powdered sugar to remove any lumps. Create a well in the center of the sugar.
Pour the warm gelatin mixture into the well of the powdered sugar. Mix with a wooden spoon or spatula until the mixture starts to come together.
Turn the fondant mixture out onto a clean, smooth surface dusted lightly with powdered sugar. Knead the fondant until smooth and pliable, adding small amounts of powdered sugar as needed to reduce stickiness.
When the fondant is no longer sticky and has a smooth texture, knead in the vegetable shortening to enhance pliability and reduce drying.
Wrap the fondant tightly in plastic wrap and store it in an airtight container at room temperature for up to two weeks. Allow the fondant to rest for at least 24 hours before using to ensure the texture is perfect.
Roll out the fondant on a surface lightly dusted with powdered sugar or cornstarch as needed, and use it to cover cakes or create decorative accents.
Nutrition Facts
Calories |
4274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 1002.5 g | 365% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 964.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 2 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.
