Prep 30 mins
Cook 5 mins
This is a great substitute for marshmallow fondant or rolled fondant. If you're vegan you probably know that marshmallows and gelatin are not vegan. Use agar agar flakes as a substitute for the gelatin and if you're out of Glucose, substitute with light corn syrup. The light corn syrup will make the fondant softer though.
- 14.79 ml agar-agar flakes
- 9.85 ml agar-agar flakes
- 59.14 ml cold water
- 118.29 ml liquid glucose (There is a glucose mixture that Wilton sells, but you can use light corn syrup, you'll just get a so)
- 29.58 ml solid vegetable shortening
- 14.79 ml glycerin
- 1892.72 ml sifted confectioners' sugar (about 2 lbs., 8 cups is a lot, plan on using more like 6. The 8 really makes it stiff and dry or cra)
- food coloring, as desired (icing color)
- flavoring, as desired
- Combine agar flakes and cold water; let stand until thick. Place mixture on stove and boil 5 minutes, or until dissolved. Remove from stove add glucose and shortening, and mix until shortening dissolves. Add glycerin, flavoring and color. Cool until lukewarm (should happen pretty quickly). Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm agar mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.
- This recipe makes approximately 36 oz., enough to cover a 10 x 4 inches high cake.