Rolled Fondant from Scratch

Recipe by itscolleen
READY IN: 25mins
YIELD: 2 10




  • Combine first 4 ingredients in a medium saucepan, over medium heat stir constantly until it reaches a rapid boil.
  • Reduce heat, cover and simmer for 5 minutes.
  • Remove from heat and uncover to let it cool.
  • Large batches of this can be made and kept at room temperature for 2-3 months and used as a white corn syrup.
  • Measure 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.
  • Set up a shallow pan of boiling water.
  • Set your gelatin mixture dish into the boiling water (creates a double boiler) stir until the gelatin in dissolved.
  • Blend in glycerin, gum paste, and shortening until melted.
  • Remove from heat.
  • Combine the gelatin mixture with the corn syrup mixture.
  • Place the powdered sugar into a large mixing bowl and make a well in the center.
  • Add the liquid mixture.
  • Use a WELL GREASED WOODEN spoon to mix.
  • Get plastic zip lock bags ready, spread out some wax paper or lightly grease a marble or Formica surface to kneed on.
  • Remove all jewelry, GREASE your hands really good.
  • Kneed vigorously in the bowl until all of the sugar is blended.
  • Turn 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.
  • If it is too sticky, add more powdered sugar.
  • If it is too dry add a few drops of water.
  • Divide into sections, create balls and put into plastic wrap to keep from drying out.
  • Take 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.
  • Now, to use the fondant - roll out to about 1/4 inch thick then mold, cut, shape - what ever you like.
  • Use 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.
  • Fondant seals in the moisture of a cake. Once it is refrigerated it is no longer flexible and easy to work with.