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How to Make Homemade Fondant

Better Than Store Bought Fondant

by Momma Cupcake

2 (.25 ounce) packages unflavored gelatin
2/3 cup cold water
6 tablespoons corn syrup
2 tablespoons glycerin
4 tablespoons shortening
2 tablespoons pure vanilla extract
16 cups sifted confectioners' sugar

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Add corn syrup and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
Place 8 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add 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 fridge. When ready to use, bring to room temperature and knead again until soft.

TIPS FROM MOMMA CUPCAKE

Unlike what you may have heard....you can use ANY type of vanilla extract and still get snow white fondant. I didn't use clear Vanilla Extract and it was as white as white can be. Also when you work with fondant use latex gloves or spray cooking spray on your hands. Latex helps your finger prints from appearing on the fondant and sticking to your hands so much. Another trick is to keep your hands damp and cool. Just have a wet cloth near by to help with that. The last thing I would suggest is to invest in a Food Saver because man its soooo much better than using a plastic container because it keeps fresh longer.

I've attached photos of when I have used fondant.

6 comments

Jul 25, 2011. 4:56 PM

69fordf100 says:

i have tried making fondant many times, but i'm using a buttercream flavored marshmallow fondant recipe. any time that i have bought a fondant cake, they seem to last a few days with no problems, the fondant cakes i have made have turned into messes resembling a melting laffy taffy. unfortunately i do not have a good image of the melting goo but this cake i made for my boys melted by the next day. any tips? or just change recipes?

Apr 13, 2011. 8:58 AMbowow0807 says:

yes i agree to make another one but could you also extend it? I'm planning to make a chocolate cake decorated with fondant but I'm wondering on how to make flavored or add flavor to the fondant. It's for my friends 18th birthday(here where i live 18 is the "of age" instead of 21 like the US) in december and I'm planning almost a full year ahead so i will have the cake perfect