Homemade Fondant (From Scratch)

I have never really liked the taste of store bought fondant. To me, it has a chemical after taste to it. And let me tell you, I am not the only one. If I could count the times I had clients say they wanted a cake, but not made with fondant, I would definitely has a piggy bank full of cash.

Another reason I dislike the store bought fondant, is that it doesn’t set well in high temperature and humid areas.  And adding tylose or CMC only made the fondant harder to work with in a shorter amount of time. I knew I had to come up with a recipe that not only tasted extremely good, but also could with stand the island heat and humid air.

My search for the perfect fondant was not an easy one. I went through a lot of trial and errors before I found the perfect combination. I have been able to turn those who preferred our buttercream over fondant, into devoted fondant cake clients.

Go ahead and give it a try. This fondant is guaranteed to make any fondant disliking person to love it.

 

5 from 4 votes
Homemade Fondant (From Scratch)
Prep Time
30 mins
Total Time
30 mins
 
Servings: 4 lbs
Ingredients
  • 2 tbsp gelatin preferably Knox
  • 1/4 cup warm water
  • 2 tbsp lemon juice
  • 1/2 cup glucose
  • 2 tbsp flavoring of your choice
  • 5 tsp glycerin
  • 2 lbs powdered sugar **And more sugar, depending on climate
Instructions
  1. Sift the powdered sugar into a bowl. Be sure to reserve 1 cup pf powdered sugar for later.
  2. Mix the gelatin with the warm water and mix well.
  3. Add the lemon juice, mix, and let sit for 5 minutes for the gelatin to bloom.
  4. Heat the glucose for 30 seconds in a microwavable bowl/glass.
  5. Add the flavoring and glycerin to the glucose, and mix well.
  6. Once the gelatin has bloomed, heat it in the microwave for 15 seconds. (Do Not Over Heat)
  7. Add the gelatin to the glucose and mix well.
  8. Take the powdered sugar and make a well in the center. Spread the sugar to the sides and create a hole in the middle, but not exposing the bottom of the bowl.
  9. Add the glucose/gelatin mixture to the powdered sugar and begin to mix in a folding motion.
  10. Continue to mix until almost all of the powdered sugar has been absorbed.
  11. On a clean surface, sift the reserved cup of sugar and pour the fondant paste over the surface.
  12. Begin to knead as if you were kneading bread dough. Folding the paste from bottom to top.
  13. Add more powdered sugar if needed. (Especially if it becomes to sticky)
  14. You may use a bench scraper to incorporate the fondant together.
  15. Once the fondant is pliable, begin to pull and fold together as if you were pulling taffy.
  16. Add a little bit of vegetable shortening to moisten the fondant.
  17. Collect the fondant into a ball and place inside a plastic bag.
  18. Get as much air out as possible from the inside of the bag to avoid having the fondant dry out.
Recipe Notes

Tip: This fondant recipe does not hold strong colors such as black, red, dark purple, or navy blue. As an alternative, use the marshmallow fondant recipe for stronger colors.  

BakingSavvy

78 Comments

    • May I use cream of tartar in place of Lemon Juice please. And can I also add a little bit of CMC to the recipe if I want it to dry faster?

      • If you don’t want to use the lemon juice, you may leave it out. You may add CMC if you need fondant pieces to dry.

    • Hi RoxAnn, you can use whatever flavoring you want. I preferred Almond, but you can use which ever. Just make sure it’s an extract and use 2tbsp for this recipe for it does make a big batch.

  1. Hi Chrysty, i will try this recipe today. I´m really excited!
    I´m starting my cake business and I´ve been struggling to find a nice and smooth fondant recipe.
    I would like to know if i don´t want to use the flavouring, should i replace those 2 tbsp with water? Thanks!

    • Hi Lorena. I would say use 1 tbsp first instead of adding the full 2 tbsp. You may come to find out that maybe you won’t need the extra liquid.

    • Hi Florence. The reason why this recipe does not hold strong colors, is due to the fact that strong colors require lots of food coloring. Food coloring has glycerine as a main ingredient. Thus, when making this recipe, you are adding an excessive amount of glycerine cause the fondant to break apart.

      I recommend to use a marshmallow fondant recipe for strong colors instead.

      • What if I leave out the glycerine when using the strong colours

      • Will the fondant hold strong colors if i half the amount of glycerin from the recipe n instead use gel color

        • Unfortunately no. I am however going to be making a video shortly on how to make homemade Fondant that holds strong dark colors very soon.

          • I love this recipe. Its just the perfect recipe but i am in dire need of a recipe from scratch that holds strong colors, so please make the video soooooooon 😉

  2. Hi there, how long can i keep it? And how to store it? Should i put it in the refrigerator?

    • Hi Jane. The fondant should be stored in a dry cool place and away from direct sunlight. It should be wrapped in plastic cling wrap, placed inside a plastic bag, and stored. I don’t advise putting it in the refrigerator for when you take it out, it will attract moisture and make the fondant sticky.

  3. hi there… its so hard to find knox gelatin here in my place.if i use other brand would it still be good? thank you

    • Hi Sheng.

      You can substitute the gelatin with agar agar if you have that available.

      You can also order the Knox Gelatin that I used here: http://amzn.to/2oLKZa1 – Knox Gelatin

      Hope this helps.

  4. Hi dear vry nice recipe of fondant but i wanna ask is it possible if i add less glycerine so that i can give darker color to this fondant??
    Plz do reply

    • The glycerine is used in the recipe to keep the fondant hydrated and pliable. The amount given in the recipe is proportioned to the correct amount needed to give the best consistency to the fondant. Adding less will cause the fondant to be drier and more likely to break.

  5. Hi BakingSavy!

    Please help me out . read in your fondant making youtube comments that if your from a humid country adding Glycerin would allow the fondant to sweat. I am from srilanka and right now its quite humid.i am supposed to make my fondant today.please help me

    • You should make this fondant 24 hours before you need to use it. It is not necesarry, but best.

  6. Thank you Chrysty, I have tried your recipe and it works wonderful its irie i love it.
    I use corn syrup instead of glucose and lime juice .

  7. Hi! your fondant looks good, how do you roll it and cover the cake? do you use corn starch or shortening? How long can I store it?

    • Hi Gloria,

      You roll the fondant as you would any other brand. Also, I use a mix of cornstarch and powdered sugar to dust the work surface. I use shortening when I need to make it a little bit more pliable as well. You should store the fondant in plastic wrap and then place inside a plastic ziplock bag for storage. Keep in a cool dry place.

    • That is because I have not finished experimenting with a marshmallow fondant recipe yet. There are many online, however, I am currently experimenting in doing a homemade version of Marshmallow Fondant as well, all from scratch.

  8. The best fondant recipe and veerrrrryyyy easy to work with. Good job ma’am!

    • Hi going to try this recipe always do marshmallow fondant but going to do a wedding cake will try this one

  9. Hi Christy. Regarding coloring fondant to strong colors, I’ve discovered powdered coloring works well. Then I need less paste coloring.
    Thanks for the recipe. I fight fondant in highly humid area. Trying this next time.

  10. Hi thanks for the recipe but I have a question what is flavoring? which one do you use for this?

  11. Hi Chrysty
    My tutor taught me to use egg white when making fondant. I saw in your video that you didn’t use egg white. Can u please tell me if egg white is ok

  12. Hi, I really like your fondant recipe. I was trying to tryout your recipe. But I am confused with the part were you mix the heated glucose to a bowl which has some kind of liquid. Can you tell me whether it’s water? Then how much of water do you use for gelatin and for glucose. Please let me know?
    Thanks
    Sheron

    • Heat the glucose first, then add the glycerine and flavoring to it and mix well. Then incorporate with the gelatin.

  13. I cannot wait to try this! I would like to make a batch in advance of the cake I am going to cover with the fondant.

    How long is the shelf life of your recipe?

    • I usually make mine a 2 – 3 days before I need it. This gives it time to set up. This should last you up to 6 months, however, I never have any left over at the end of the week.

  14. Thank you for the recipe. I just wanted to know, if the fondant is stored well how long is it good for. Can I keep it stored for months or just a couple of weeks?!

    • Not sure how long it holds up for months for I usually use it within the first month. However, if you keep it in a dry cool place, it should last a long time.

  15. Hi going to try this recipe always do marshmallow fondant but going to do a wedding cake will try this one

  16. Can you freeze fondant? Ive got a wedding cake to make and will be gone on the day they need it. I was hoping to have the cake completed and in the freezer and maybe take it out 6-8 hours before its needed. Please advise.

    • You may. Just make sure to let the cake sweat out the humidity and don’t touch the Fondant. If you do, you will most likely get fingerprints on the cake and will ruin the decoration.

    • Yes you may. This recipie works for light colors. For darker colors, the fondant will seize and not work properly.

  17. What if I don’t want to use shortening can I use pure vegetable oil instead please? Thanks and God bless

    • Vegetable oil will not work. It has to be shortening. The oil will not solidify like the shortening does.

  18. We don’t get in India vegetable shortening, so can we use clarified butter that is ghee or salsa.

    • No, it has to be vegetable oil for it contains the proper fat ratio to hold its shape.

  19. Please also tell what difference is there in fondant and gumpaste. If yes please show the receipe.

    • Hi Annette, fondant is softer and pliable compared to gumpaste which hardens and use typically used more for finished decorations. Although gumpaste is edible, it does harden very hard and is not recommended for consumption.

  20. Hi!! Does the fondant harden? I’d like to try and make décorations that will hold there form.

    • Hello Tea, you can harden the fondant slightly by addfing either tylose or CMC

    • The Glyveine is needed for it is a humectant. It is needed to keep the fondant from drying out completely.

  21. When coloring this fondant do you add the color with the flavorings or add it later after you are done mixing?

    • It can be done either or. Just remember that this fondant recipe does not hold well dark colors such as red, black, or navy blue.

  22. Today i tried fondant icing for the first time, for my first attempt i used some other recipe but it was a fail 🙁 after that i found baking savvy fondant recipe & tried it out, it was a SUCCESS!! the recipe works very well & it’s an easy recipe for a beginner like me 🙂 you’ll have to be very careful when adding icing sugar, to get the perfect consistency. Thank you soooo much baking savvy for the recipe 🙂 🙂

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