Baking Savvy’s DuraColor Fondant


So I have been getting a lot of requests to come up with a fondant that holds strong colors such as black, red, dark blue, purple etc.

And I must say, this was a recipe in the making for several months now (Okay, maybe about a year). There were definitely a lot of trial and errors, and lots of powdered sugar everywhere. And I mean, EVERYWHERE.

When formulating a recipe, people are so quick to try and change the ingredients and their amounts. One cannot simply leave out one ingredient thinking that this will solve the whole “adding stronger colors” issue. The purpose of the ingredients, is because it works. No more, no less. It is what it is.

With that being said, I had the challenge of coming up with a new and improved recipe, that would taste wonderful, be both elastic and pliable, and above all, that would hold up well in warm temperatures (well, considering you are not putting your cakes in direct sunlight for long hours).

And so, after many many sleepless nights (yes, this recipe actually gave me nightmares), I was able to come up with the right ingredients, and the right measurements in order to be able to call it “Baking Savvy’s DuraColor Fondant”.






Baking Savvy's DuraColor Fondant

The perfect Homemade Fondant made from scratch that works great with any color, including those pesky darker colors such as red, black, and navy blue.
Yields: 2.5 - 3lbs of fondant
Servings: 2 pounds


  • 2 lbs powdered sugar Divided
  • 1/2 tbsp gum tragacanth
  • 4 oz glucose * Can substitute with Corn Syrup
  • 2 oz water
  • 1 tbsp vegetable shortening
  • 1 tbsp flavoring of your choice
  • 1.5 tbsp gel food coloring "Optional"


  • Being by sifting your powdered sugar. Remember to separate both pounds. To one pound of sugar, you are going to add the gum tragacanth.
  • Sift 1 pound of powdered sugar and gum tragacanth together and place in a deep mixing bowl. Create a well in the center of the bowl by pushing the powdered sugar to the sides of the bowl. Set Aside
  • Next, mix the glucose, water, and vegetable shortening. Heat in a microwave safe cup for 1 minute. Be sure not to let the mixture boil. We only want to warm it enough to combine all the ingredients together.
  • Add the flavoring of your choice. If you are adding colors, be sure to add it in this step. Sift the liquids well to incorporate.
  • Add the liquids to the well in the powdered sugar and mix well. Slowly add the remaining pound of powdered sugar a little at a time. 
  • You will need extra powdered sugar then what the recipe calls for. COntinue to add more until you get a pliable dough and the fondant no longer sticks to the bowl.
  • Place the fondant onto a clean surface dusted with a little extra powdered sugar and begin to knead. Stretch the fondant as if it were taffy by pulling apart and together again repeatedly. 
  • Once the fondant seems firm and no longer feels sticky and is manageable, roll it up into a ball.
  • Cover it with a light coating of vegetable shortening. This will help condition the fondant while you let it rest. Wrap the fondant in plastic wrap and allow it to rest for a minimum of 6 hours, but preferably overnight. 
  • By allowing it to rest, you are letting the fondant relax and cool down. When you are ready to use the fondant, be sure to knead it well to get the elasticity going.
  • This fondant can be colored in the mixing process if you are making large batches, and after the mixing process if you only need small batches of colors.


  • Rolled Fondant tends to dry out quickly, so be sure to always try to keep it covered in plastic wrap when not in use.
  • For longer storage, roll fondant into a ball, then coat with a little vegetable oil. Wrap in plastic wrap, then place the wrapped fondant in an airtight container. It can be stored for up to 2 months this way. Do not refrigerate or freeze it.
  • If rolled fondant is too soft or sticky to roll, knead in a little additional powdered sugar.
  • When working with fondant, be sure to always use clean hands and clothes that don't have shedding fibers.
  • When working with white fondant, knead a small dime sized ball in your hands. This will help take off any lint, cloth fibers, and dirt you may still have on your hands. Also, roll it on top of the counter you will work on to clean as well.

By: Chrysty


    • That’s right. This recipe does not need gelatin. The Gum Tragacanth is a stabilizer and thickener which acts the same way as gelatin does.

    • Hi Fatima. Unfortunately the Gum Tragacanth is what substitutes both the Gelatin and Glycerin in other recipes for fondant. The purpose of the Gun Tragacanth is so that you can use this fondant with strong colores such as red, black, and Navy blue. I do however have another recipe that requires gelatin if you are interested.

      • I cannot find Gum tragacanth where i am and it’s short notice to order. Can i have the other recipe which does not require it, but can still get the dark colours?

        • Unfortunately, gum tragacanth is what makes the strong colors work for this recipe.

    • We love to hear from our fans. Let me know how it works for you and share pictures. I will be more then happy to post on my site.

  1. what is ” Tragacanth”” or any ingredient can replace as theirs no tragacanth here in malaysia. 🙁

    • Hi Jeneffer. Gum Tragacanth is a natural gum from dried plant sap. It is a stabilizer, thickener, and emulsifier and acts as a binder when mixed with water. It can be purchased online. I get mine mostly through Amazon

  2. Hi, can i replace gum tragacanth with xanthan gum? Would really love to try this fondant.

    • Hi Pinky,

      I have not tried using Xanthan Gum for this recipe. However, the properties of both Xanthan Gum and Gum Tragacanth are very similar. Let me know how it works for you.

  3. Hi Chrysty,
    I made your fondant, using 2 lbs of sugar and CMC, but I suppose it became so hard. I live in Brazil. Your fondant is the best one that I have tested. So, when I was kneading it I used a little more of shorteningQuestions:
    a) What to you suggest to best performing of this?
    b) Can I add more CMC to transform it in gum paste?
    Very nice and wonderful blog.

    • Hi Antonio,

      CMC or Tylose will harden the fondant. The properties of Gum Tragacanth is what makes the fondant elastic, without hardening the fondant as a CMC and Tylose do.

      However, if you are wanting to make pieces such as flowers, then yes, you can add the CMC and/ or Tylose to make the fondant hard.

    • Hi Corinne,

      Unfortunately no. The gum tragacanth is what gives the fondant the elasticity it needs. Tylose or CMC will dry up the fondant.

    • Hi Neelima,

      You can color the fondant before you decorate your cake. However, keep in mind that colors tend to darken over time and if you are trying to match a specific color, I would suggest coloring the fondant ahead of time so that you don’t go over your desires shade of color.

  4. Hi I just tried this now, at first it was sticky, I then added more sugar add you said and ending is now in pieces. Please help me I need to bake for tomorrow. Thanks

    • Hi Leticia,

      If your fondant is dry, then I would suggest adding a little bit of shortening to your fondant, for shortening acts as a humectant. Also, you can try adding a few drops of edible glycerin should you have some on hand.

  5. Hello, thank you for your recipe.
    I am wondering if I can replace shortening with margarine or vegetable oil? I can’t seem to find shortening anywhere in my country.
    Thanks xoxo

    • Unfortunetly no, adding vegetable oil will add too much liquid to the recipe. Margarine will spoil and may make an off taste to the fondant.

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