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How to make Rolled Fondant- The only fondant recipe you will ever need for fondant. It is easy to make, easy to work with and inexpensive.
How to Make Fondant (Bold Baking Basics)
Prep Time
20 mins
Total Time
20 mins
 

Learn How to Make Rolled Fondant for easy cake decorating as part of my Bold Baking Basics. With my easy fondant recipe, even make homemade sprinkles!

Course: Dessert
Cuisine: American
Servings: 2 cakes
Author: Recipe from allrecipes.com
Ingredients
  • 1 (.25 ounce, 2 full teaspoons) package unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup glucose syrup or corn syrup
  • 1 tablespoon glycerin
  • 2 tablespoons (1oz/30g) shortening or butter
  • 1 teaspoon vanilla extract
  • 8 cups sifted confectioners' sugar
Instructions
  1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
  2. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
  3. Place 4 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). IMPORTANT NOTE: IF YOUR FONDANT IS WET OR TOO SOFT WHILE MXING ADD MORE SUGAR. IT CAN DIFFER DEPENDING ON CLIMATE AND INGREDIENTS.
  4. Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

Watch the Recipe Video!

Recipe Notes

NOTE: I don't recommend agar agar instead of gelatin as others have had issues using it.
8 cups of powdered/icing sugar will make about 1kg of fondant.