Since the original post of this recipe has brought up so many comments and questions I decided to post an updated recipe with alternate versions and additional information. Thank you for all of the wonderful comments. Michele

Michele Foster’s Updated Fondant

Ingredients

  • 1/2 cup cream
    3 Tbsp. unflavored gelatin
    1 cup corn syrup
    3 Tbsp. butter
    3 Tbsp. glycerin
    2 tsp. clear vanilla
    dash salt
    Approximately 3 1/2 lbs. powdered sugar

Instructions

    1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.

  1. 2. Let gelatin “bloom” or become firm, usually less than 5 minutes.
  2. 3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15 second intervals until the gelatin is melted. Stir between heating cycles.
  3. 4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
  4. 5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
  5. 6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand mixer.
  6. 7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any lumps that did not dissolve during the cooking process.
  7. 8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
  8. 9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen.
  9. 10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick surface. Also have plastic wrap prepared with a think coat of cooking oil. Do not use spray, this can cause the fondant to crust.
  10. 11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft.
  11. 12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub.
  12. 13. Allow fondant to rest at least 6 hours or over night.
  13. 14. Knead only the amount required until smooth before rolling out to cover cake or board.
  15. VARIATIONS AND OTHER INFORMATION:
  16. CHOCOLATE – add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
  17. WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
  18. DAIRY-FREE FONDANT – Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.
  20. GENERAL INFORMATION
  21. *If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.
  23. *If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.
  25. *Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.
  27. *The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
  29. *Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.
  31. *Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.
  33. *Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.
  35. *This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.
  37. Variations of this recipe can be found in the cook book “The Sugar Fix, the recipes and rantings of an obsessive-compulsive cook”. Go to www.lickthespoonproductions.com to order. Please leave a message to the seller if you would like for it to be signed. This is only available through Lick the Spoon Productions.

Michele Foster’s Updated Fondant, 9.7 out of 10 based on 64 ratings