bake · Bake

How to Make Fondant from Scratch

Name: How to Make Fondant from Scratch
Yield: 1
Ingredients: 1 packet (2¼ teaspoons) unflavored gelatin; ¼ cup cold water; 2 tablespoons light corn syrup; 1 tablespoon glycerin; 1 pound (about 4 cups) sifted powdered sugar

Homemade fondant requires just powdered sugar, corn syrup, gelatin, and glycerin. Bloom the gelatin in cold water, melt it with corn syrup, then gradually mix in powdered sugar until you get a smooth, pliable dough. The key is working while warm and kneading until the texture becomes silky.

Total time: 45 min
Hands-on: 20 min
Serves: 1
Difficulty: Easy

Ingredients

1 packet (2¼ teaspoons) unflavored gelatin
¼ cup cold water
2 tablespoons light corn syrup
1 tablespoon glycerin
1 pound (about 4 cups) sifted powdered sugar

Step by step

Bloom the gelatin. Sprinkle 1 packet (2¼ teaspoons) unflavored gelatin over ¼ cup cold water in a small bowl. Let it sit for 5 minutes until it looks spongy and absorbs all the water.
Melt the gelatin mixture. Microwave the bloomed gelatin for 15 seconds, or place the bowl in a pan of simmering water until completely melted and clear. Stir in 2 tablespoons light corn syrup and 1 tablespoon glycerin until smooth.
Start mixing in powdered sugar. Pour the warm gelatin mixture into a large bowl. Gradually add 1 pound (about 4 cups) sifted powdered sugar, mixing with a wooden spoon. Start with half the sugar, mix until combined, then add the rest.
Knead the fondant. When the mixture becomes too thick to stir, dump it onto a work surface dusted with powdered sugar. Knead for 5-8 minutes until the fondant becomes smooth, elastic, and no longer sticky. Add more powdered sugar if needed.
Rest and store. Wrap the finished fondant tightly in plastic wrap and let it rest at room temperature for at least 30 minutes before using. This allows the texture to fully develop.

Tips & troubleshooting

Keep your hands lightly greased with shortening while kneading to prevent sticking
Work in a cool, dry environment—humidity makes fondant sticky and difficult to handle
If the fondant cracks while rolling, knead in a tiny bit of shortening to restore flexibility
Store wrapped fondant at room temperature for up to one week, or freeze for up to three months
Let fondant come to room temperature and knead briefly before rolling if it's been stored

Variations

Chocolate Fondant. Replace ½ cup of powdered sugar with unsweetened cocoa powder. Add it with the first batch of sugar to avoid lumps.
Flavored Fondant. Add 1 teaspoon vanilla, almond, or lemon extract with the corn syrup. For fruit flavors, use ½ teaspoon oil-based extracts instead of alcohol-based ones.
Colored Fondant. Knead gel food coloring into the finished fondant. Start with a tiny amount—gel colors are concentrated and you can always add more.

Questions

Why is my fondant cracking when I roll it?: The fondant is too dry or cold. Knead in a small amount of shortening or glycerin, and make sure you're working at room temperature. Let stored fondant warm up before using.
Can I make fondant without glycerin?: Yes, substitute with the same amount of light corn syrup, but the fondant won't be quite as pliable. You can also use shortening, though the texture will be slightly different.
How thin should I roll fondant for covering cakes?: Aim for about ⅛ inch thick. Too thin and it tears, too thick and it looks heavy. Roll from the center outward, turning the fondant a quarter turn every few rolls.
Why does my fondant taste too sweet?: Homemade fondant is naturally very sweet since it's mostly sugar. Add a pinch of salt to the mixture or use less sweetened decorations on your cake to balance it out.