Fondant

Fondant created by Bullscreeker

This recipe is from www.thecookduke.com and it actually tastes good! Tips from the website: 1. When you make fondant, both the dough and the icing, make sure to make it in room temperature – Too cold or too warm room will hurt the dough 2. When you calculate the quantity of fondant icing required, it’s better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations 3. Make sure you make fondant on a clean and smooth working surface. Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant’s surface

Ready In:
15mins
Yields:
Units:

ingredients

directions

  • Sprinkle the gelatin over cold water in a small bowl; Let it rest for two minutes to soften.
  • Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves (*I suggest doing this in 10 second increments as the first time I did this it boiled over in the microwave).
  • Add the flavoring.
  • Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
  • Sift 1 1/2 pounds of the sugar into a large bowl (*I did not sift and it was not lumpy!).
  • Make a hole in the sugar and pour the liquid mixture to it.
  • Stir with a wooden spoon until the mixture becomes sticky.
  • Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take.
  • Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass.
  • Rub the vegetable shortening on your thumbs and knead it into the fondant.
  • Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out.
  • If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life.
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RECIPE MADE WITH LOVE BY

@cuppythecake
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@cuppythecake
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"This recipe is from www.thecookduke.com and it actually tastes good! Tips from the website: 1. When you make fondant, both the dough and the icing, make sure to make it in room temperature – Too cold or too warm room will hurt the dough 2. When you calculate the quantity of fondant icing required, it’s better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations 3. Make sure you make fondant on a clean and smooth working surface. Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant’s surface"

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  1. Bullscreeker
    This fondant was delicious and very easy to work with. I prepped it one day ahead of time, then wrapped it in saran wrap & put it in a tupperware container to "cure". I will be using this recipe from now on.
  2. Bullscreeker
    Fondant Created by Bullscreeker
  3. champagnemethod
    I had never made rolled fondant before and it was really fun! This recipe was easy to follow and the resulting fondant was no problem to work with. It did take a little extra icing sugar but...things often do. One thing I did differently is I rolled out on cornstarch and dusted the rolling pin with cornstarch.
  4. jgreenlaw
    Fondant Created by jgreenlaw
  5. jgreenlaw
    This was my first time using fondant and this recipe worked out great. I used Vanilla extract instead of almond. It was easy to make and I%u2019ll be using this recipe over and over again. Thanks so much for sharing.
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