You will love this recipe. It is time consuming with lots of ingredients, but the end result is fabulous. I make large batches of it, wrap tightly and store in my pantry (don't refrigerate.) It took me hundreds of batches to get the consistency just right so follow the recipe exactly. My favorite is to flavor with orange or lemon extract. The taste is really good.
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Units: US | Metric
- 1 cup white sugar
- 1/3 cup water
- 1 pinch cream of tartar
- 1 pinch salt
- 1/2 cup ice cold water (replace 2 tablespoons with pure extract flavoring)
- 2 tablespoons unflavored gelatin (2 small packets)
- 2 tablespoons glycerin (available at local drug store in first aid dept)
- 4 tablespoons vegetable shortening
- 16 cups powdered sugar (2 bags)
- food coloring, of choice
- 2 tablespoons gum paste
- 1Combine first 4 ingredients in a medium saucepan, over medium heat stir constantly until it reaches a rapid boil.
- 2Reduce heat, cover and simmer for 5 minutes.
- 3Remove from heat and uncover to let it cool.
- 4Large batches of this can be made and kept at room temperature for 2-3 months and used as a white corn syrup.
- 5Measure out ICE COLD water, sprinkle gelatin packs over the water - DO NOT STIR, place in refrigerator for 5 minutes until all of the gelatin has set.
- 6Set up a shallow pan of boiling water.
- 7Set your gelatin mixture dish into the boiling water (creates a double boiler) stir until the gelatin in dissolved.
- 8Blend in glycerin, gum paste, and shortening until melted.
- 9Remove from heat.
- 10Combine the gelatin mixture with the corn syrup mixture.
- 11Place the powdered sugar into a large mixing bowl and make a well in the center.
- 12Add the liquid mixture.
- 13Use a WELL GREASED WOODEN spoon to mix.
- 14Get plastic zip lock bags ready, spread out some wax paper or lightly grease a marble or Formica surface to kneed on.
- 15Remove all jewelry, GREASE your hands really good.
- 16Kneed vigorously in the bowl until all of the sugar is blended.
- 17Turn out on kneading surface and work the dough until it resembles a smooth, slightly shinny, well-shaped stone. When dropped it should spread out slightly but still retain it's shape. It should not crumble or crack. It should not be gooey or sticky anymore.
- 18If it is too sticky, add more powdered sugar.
- 19If it is too dry add a few drops of water.
- 20Divide into sections, create balls and put into plastic wrap to keep from drying out.
- 21Take out one section at a time, add food coloring (I use concentrated icing drops) and blend into the dough. Cover tightly and start working on next color. repeat as necessary.
- 22Now, to use the fondant - roll out to about 1/4 inch thick then mold, cut, shape - what ever you like.
- 23Use a layer of buttercream on cake, slightly crusted, then drape fondant and cut away the excess. Greased hands work wonderful to smooth the fondant out.
- 24Fondant seals in the moisture of a cake. Once it is refrigerated it is no longer flexible and easy to work with.
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Nutritional Facts for Rolled Fondant from Scratch
Serving Size: 1 (119 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 437.1
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 10.2 mg
- Total Carbohydrate 105.6 g
- Dietary Fiber 0.0 g
- Sugars 103.9 g
- Protein 0.6 g
The following items or measurements are not included: