Make Your Own Fondant

Rolled Fondant

Ingredients

  • 1 tablespoon + 2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 2 tablespoons solid vegetable shortening
  • 1 tablespoon Glycerin
  • 8 cups (about 2 lbs.) confectioners’ sugar, sifted
  • Icing color as desired
  • flavoring as desired

 

Makes

About 36 ounces of fondant.

Instructions:

Step 1

Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add the glucose and mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm.

Step 2

In a large bowl, place 4 cups confectioners’ sugar; make a well. Pour the lukewarm gelatin 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.

Step 3

Use fondant immediately or store in airtight container at room temperature until needed. If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.

Step 4

This recipe yields enough to cover a 10 x 4 in high round cake.

If fondant becomes dry, either by adding too much sugar or air drying, add a small amount of solid vegetable shortening and knead thoroughly.

 

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Rolled Marshmallow Fondant

Ingredients

  • 1 package (16 ounces) white marshmallows (use a good quality brand)
  • 2-5 tablespoons water
  • 2 pounds  sifted confectioners’ sugar
  • 1/2 cup solid vegetable shortening

Makes

About 2 pounds marshmallow fondant.

Instructions:

step 1

To make marshmallow fondant, place marshmallows and two-three tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Step 2

Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold in the sugar. Flavoring can be added at this point if desired. Place solid vegetable shortening in an easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; Turn marshmallow mixture onto the counter. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter, so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, that means it’s too dry. Add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

Step 3

It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in the refrigerator for several weeks.

Step 4

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out the fondant 1/8 in thick.

Step 5

To color the fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.