Cake Central › Recipes › Small Batch Corn Syrup Rolled Fondant

Small Batch Corn Syrup Rolled Fondant

Kimbecupcake
By: Kimbecupcake
Posted 08/19/12 • Last updated 08/21/12 • 1424 views • 24 comments

Posted by Kimbecupcake

This make just a small amount of rolled fondant and you do not need glucose. It is great for covering cookies or cupcakes. If you do not have glycerin look for it in a craft store that sells cake decorating supplies.

Ingredients

Amount Ingredient
3 teaspoons unflavored gelatin (Knox)
3 tablespoons boiling water
1/2 cup white corn syrup
2 tablespoons glycerin
1/2 teaspoon vanilla
6 cups powdered sugar

Directions

1. In a small bowl, combine boiling water with the gelatin. Stir for two minutes. 2. Add corn syrup, glycerin and vanilla. Stir until glycerin is dissolved. 3. Add 1 cup icing sugar and stir. Then add the rest of the icing sugar and knead with your hands to form the fondant. Store in an airtight bag or container. Note: This recipe tastes good and stays soft for days at room temperature. You can substitute other flavorings like peppermint for the vanilla. This recipe is taken from my icing ebook "Icing Only"

Comments (24)

rosa369 8/21/12 at 2:45pm
Thank you for sharing.
Kimbecupcake 8/21/12 at 10:13pm
Let me know how you like this recipe.
pepermartin 8/23/12 at 9:58am
Can this be used to wrap a 4" or 6" pound cake that does not have a filling? Wanted to make a mini vase with fondant rose cake pops.
Kimbecupcake 8/23/12 at 11:47am
Wow that sounds pretty. I am feeling uncertain about whether it will cover the 6" cake and do the rose pops. Depending on how many rose pops you are doing my sense is that will be enough but I can not say for sure. Let me know how you make out.
cookstar34 8/24/12 at 7:55am
This fondant tastes really good, but it is really sticky. I tried kneading in more 10x sugar, but it goes from sticky to stiff and is not very easy to work with. Is there something that makes it easier to work with? Knead in Crisco maybe?
Kimbecupcake 8/24/12 at 10:47pm
If you put crisco on your hands or knead a small amount into the fondant that will help but if you want a really professional fondant you have to make one with gelatin, glucose and glycerin. I hope this helps.
cookstar34 8/25/12 at 5:40am
Do you have a good recipe for a professional fondant. I usually make marshmallow fondant, but sometimes that's even hard to work with. Thanks a lot!!
Kimbecupcake 8/28/12 at 8:00pm
If you would like to get a good basic fondant recipe. The icing cookbook "ICING ONLY" has one and you can see it free on the sample provided by Amazon Kindle. Go to the Amazon Kindle Store Search for ICING ONLY by Kim Knott Then click on the book to "Look Inside" Scroll down until you see the "Basic Fondant Recipe" You will love the way this recipe is not sticky and is so easy to work with. Only use the small batch fondant for covering cookies and cupcakes and for everything else use this basic fondant recipe. Have fun !
Annie Creative Cakes 9/9/12 at 9:00pm
Thank you for sharing...
Cakeabilitygreen 9/12/12 at 6:56am
This should be great for a Vegan cake I am doing - I shall use vegetarian gelatine. The normal fondants I use have egg white in them and its really difficult to substitute egg. Thanks
hotrod22 9/12/12 at 2:49pm
What did you use for the paints? This cookie is ADORABLE!!!!!!!
Kimbecupcake 9/14/12 at 6:33pm
I use undiluted Wilton gel colors with a food safe paint brush.
brabyns 9/20/12 at 2:42pm
Please please can you tell me what alternative there is to corn syrup? i live in the u.k. and have never seen such a product will try one of our bigger chain stores wish me luck
MeauxMum 9/25/12 at 10:17pm
I made this fondant today. It is great! And it really does have a good taste. Thank you so much for sharing.
imagenthatnj 9/26/12 at 5:17pm
Brabyns, you can use glucose. Glucose might even be better. I don't ever use corn syrup anymore when I make fondant. It's less sticky and more elastic with glucose. My sister in Ecuador uses glucose because they don't have corn syrup. If people use it here in the U.S. is because corn syrup will be cheaper and they sell it at the supermarkets.
Kimbecupcake 9/29/12 at 12:20pm
Hi brabyns, Sorry for the delay. imagenthatnj is right you can substitute glucose for the corn syrup and it will probably turn out even better that with the corn syrup. The only place you can find glucose in Canada is in Cake Decorating Craft Stores like J. Wilton Distributors in Edmonton, AB (They also do mail order) and Micheals. I hope you find it.
Kimbecupcake 10/2/12 at 6:22pm
Thanks MeauzMum. I am glad you liked this recipe.
katmarcos 10/3/12 at 10:09am
Hi Kimbecupcake! Will it matter if I use your recipe in a high humidity area? I am in Manila, Philippines and when I previously tried to make fondant, it stayed soft and sticky, even with a loooooot of sugar.
Kimbecupcake 10/5/12 at 2:23pm
Hi Katmarcos, Try using the recipe "basic fondant"I suggested on my comment on August 28 from the ebook "Icing Only." then add to that 2 teaspoons of cornstarch. Try this before you do an important cake because I am guessing about the quantity of cornstarch you will need. You might also try a pre made fondant like fondex.
deiabr 10/7/12 at 3:03am
Hello there! Do you know if I can use Gold Syrup in place of Corn Syrup? Thanks a lot, Andrea
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