Homemade Fondant (From Scratch)
of your choice
**And more sugar, depending on climate
Sift the powdered sugar into a bowl. Be sure to reserve 1 cup pf powdered sugar for later.
Mix the gelatin with the warm water and mix well.
Add the lemon juice, mix, and let sit for 5 minutes for the gelatin to bloom.
Heat the glucose for 30 seconds in a microwavable bowl/glass.
Add the flavoring and glycerin to the glucose, and mix well.
Once the gelatin has bloomed, heat it in the microwave for 15 seconds. (Do Not Over Heat)
Add the gelatin to the glucose and mix well.
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.
Add the glucose/gelatin mixture to the powdered sugar and begin to mix in a folding motion.
Continue to mix until almost all of the powdered sugar has been absorbed.
On a clean surface, sift the reserved cup of sugar and pour the fondant paste over the surface.
Begin to knead as if you were kneading bread dough. Folding the paste from bottom to top.
Add more powdered sugar if needed. (Especially if it becomes to sticky)
You may use a bench scraper to incorporate the fondant together.
Once the fondant is pliable, begin to pull and fold together as if you were pulling taffy.
Add a little bit of vegetable shortening to moisten the fondant.
Collect the fondant into a ball and place inside a plastic bag.
Get as much air out as possible from the inside of the bag to avoid having the fondant dry out.
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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