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.

 

Print Recipe
Homemade Fondant (From Scratch) Yum
Prep Time 30 minutes
Servings
lbs
Ingredients
Prep Time 30 minutes
Servings
lbs
Ingredients
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.

 

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22 Comments

    • 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.

  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. 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 .

  5. 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.

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

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