Recipe by shawnajean
Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.Update: This is the first time using this recipe it is very easy to use. I got great results.
Top Review by Casey P.
I made this recipe last night and I stored it in the refrigerator overnight I am trying to rule it out now but it just keeps growing up and it's still really sticky . I've added more sugar to it still not rolling out right
- 1 cup light corn syrup
- 1 cup shortening
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract, clear
- 2 lbs confectioners' sugar
Directions See How It's Made
- In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
- To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.