Total Time
Prep 30 mins
Cook 0 mins

Ingredients Nutrition

  • 1 tablespoon gelatin
  • 14 cup cold water (replace 2 tablespoons water with vanilla, rosewater, orange flower water or freshly squeezed lemon j)
  • 12 cup liquid glucose or 9 tablespoons light corn syrup
  • 1 tablespoon glycerin
  • 2 tablespoons vegetable shortening
  • 8 cups sifted confectioners' sugar
  • 2 -3 drops liquid food coloring, if desired (optional)


  1. Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes.
  2. Set into a small pan of simmering water and stir until the gelatin is dissolved.
  3. (This can be done in a microwave on high for a few seconds).
  4. Blend in the glucose and glycerin, then add the shortening and stir until melted.
  5. Remove from heat.
  6. Place the sugar in a bowl and make a well in the center.
  7. Add the gelatin mixture and stir with a lightly greased wooden spoon until blended.
  8. Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated.
  9. Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny.
  10. If the Fondant seems dry, add several drops of water and knead well.
  11. If it seems too sticky, knead in more powdered sugar.
  12. The Fondant will resemble a smooth, well-shaped stone.
  13. When dropped, it should spread very slightly but retain its shape.
  14. It should be malleable like clay, soft but not sticky.
  15. Rolled Fondant may be used at once but seems to work more easily when allowed to rest for several hours.
  16. It is important to keep Fondant covered to prevent it from drying.
  17. Wrap tightly in plastic wrap and place in an airtight container.
  18. It will firm slightly upon standing.
  19. When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.
Most Helpful

I just mixed this up and have not decorated the cake yet. However, I've made a few fondants and can already tell this will be my go-to recipe! It mixes up beautifully. In this rural area, I cannot find glycerin so I just added an extra tbsp corn syrup.

mels67530 March 15, 2014

I've never even used fondant before, let alone make it from scratch!! This was the first recipe I tried and it was simply AMAZING! It worked like charm and keeps well in the fridge. The only change I made was to substitute Light Corn Syrup for the liquid glucose. Thank you lemoncurd for the great recipe!! I will be using it often :)

K's October 03, 2009

This was the first time I had tried to make fondant and found this recipe to be wonderful!! Worked very well for me....I used it about a year ago and forgot to rate it but am organizing my recipes and just found it again....thanks for posting!! : )

Sweet Diva July 02, 2009