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.

 

Note: This recipe will not hold strong colors such as black or red. For stronger colors use my DuraColor Fondant recipe.

 

Homemade Fondant (From Scratch)

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Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 lbs

Ingredients

  • 2 tbsp gelatin preferably Knox
  • 1/4 cup warm water
  • 2 tbsp lemon juice
  • 1/2 cup glucose
  • 2 tbsp flavoring of your choice
  • 5 tsp glycerin
  • 2 lbs powdered sugar **And more sugar, depending on climate

Instructions

  • 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.

Notes

Tip: This fondant recipe does not hold strong colors such as black, red, dark purple, or navy blue. As an alternative, use DuraColor fondant recipe for stronger colors.  
http://www.bakingsavvy.com/2019/01/02/baking-savvys-duracolor-fondant/

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Hi, Chrysty here...

Pastry Chef & Content Creator

“It all started with an Easy Bake Oven.” That is where my passion for baking started. It was a gift from my Grandmother and once I started baking, I just couldn’t stop. Be on the look out for me. You never know what I am up to at any hour.

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