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
Yields: 2.5 - 3lbs of fondant
- 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.