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
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.
Notes
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.