The Best Homemade Rolled Fondant
This homemade fondant can be a bit temperamental, but it tastes much better than store-bought. If you want to create cakes that are gorgeous works of art without sacrificing flavor, this is the fondant recipe to use!
Ingredients
- 2 1/2 lb / 1.1 kg confectioners' sugar, divided
- 3 Tbsp cold water
- 1 Tbsp unflavored gelatin
- 1/2 cup / 120ml light corn syrup
- 1 1/2 Tbsp glycerin
- 1 Tbsp vanilla extract
- Paste food coloring optional
Instructions
- In the bowl of stand mixer fitted with the paddle attachment, sift 1 1/2 lb / 680g of the confectioners' sugar.
- In a separate metal bowl, stir together the water and gelatin. Allow to bloom for about 5 minutes.
- Put 1 inch / 2.5cm of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium-low heat. Place the bowl of bloomed gelatin over the simmering water and warm until the gelatin is dissolved.
- Remove the gelatin from the heat and stir in the corn syrup, glycerin, and vanilla.
- Turn the mixer speed to low and slowly pour the gelatin mixture into the confectioners' sugar. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then turn the speed to medium and continue beating until well combined and very sticky, about 1 minute.
- Scrape the sticky fondant onto a silicone pastry mat or a sheet of vinyl.
- Sprinkle the remaining 16 oz / 450g confectioners' sugar over the fondant a little a time. Using the palm of your hand, knead the sugar into the dough, then fold it over while continuing to work in the sugar. Using a plastic bowl scraper, continue to knead and work in the sugar until all of the sugar has been added and the fondant is smooth and forms a uniform ball.
- Wrap the ball twice in plastic wrap and let it rest in a dry, cool spot for at least 12 hours, or up to 2 weeks. DO NOT REFRIGERATE! The fondant will get tacky and be impossible to work with if it is refrigerated. (If you unwrap it and it feels too hard, heat it in the microwave for 10 seconds at a time until it's workable.)
- When you are ready to work with the fondant, unwrap it and knead it to make it smooth and pliable. If using food coloring, add it and then knead until the color is uniform throughout. (Wear latex gloves to prevent food coloring to get all over hands.)
Notes
If you want pure white fondant, then use clear vanilla extract. I used pure vanilla extract, and you can see the porcelain color, which I really love. You can add other extract flavors as well, but stick to those with an alcohol base, and not an oil extract. You don't want to add any fat.
For coloring, use paste colors, which are thicker and more intense than liquids. You won't need as much to achieve the desired color.