Recipe for home-made fondant (sugar paste)
Fondant Recipe Ingredients
1/2 cup or 176g (6.21 ounces) glucose syrup
1 tablespoon or 15ml glycerin
1 tablespoon or 14g (0.49 ounces) gelatin
1 tablespoon or 15ml water
900g (31.75 ounces) or 7 cups plus 2 Tbsp pure icing sugar
Extra 1-2 teaspoons of water as needed
Fondant Recipe Directions
Place the glucose syrup and glycerin in a heatproof bowl.
Sprinkle the gelatin over the top and then add the water. Leave the mixture for 1 minute for the gelatin to swell and soften.
Microwave for 30 seconds, stir and repeat until mixture is clear.
Sieve icing sugar into large mixing bowl and pour in the glucose mixture.
Mix on low speed with electric mixer using a dough hook. If needed add the additional 1-2 teaspoons of water.
Once it forms a ball in the bowl tip onto the bench and continue to kneed until smooth.
If not using immediately wrap in plastic and then store in a ziplock bag.
Other Posts on fondant:
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I am having trouble finding the glycerin and the glucose syrup what should I do
Hi Mel, Contact your nearest cake decorating supplier or do a search online. They can be purchased via Amazon if needed. You can replace the glucose syrup with light corn syrup if needed.
Thx for the information. I’m curous how long can decorations stayin in an air tight container to taste good. I whont prepar cake mcqueen car and easier for me will be do aplications 2 week eariel.
I whont ask about another thing to color ready white fonfant i shoud use dye gel or powder?
Do not place any premade decorations in an air tight container they will sweat and will not dry. I always make mine like a week in advance and store them in a cardboard cake box so they won’t get dirty or discolored. Just put wax paper in-between and dry before layering or will dry with dents. I love making them before, this makes the decorating the cake faster and for sure they will be hard and no waiting to dry when you’re running around with everything else. And I always use gel colors you get more bang for your buck. Just my personal experience and trial and error hope it helps.
Hi Kasia, Decorations are generally just sweet rather than being tasty. Making them 2 weeks in advance would be okay. for information on colouring fondant see Ann’s page on fondant basics: https://www.howtocookthat.net/public_html/sugar-paste-fondant-cake-decorations/
Hello, I want to ask if i can put to freezer finished things with sugar paste ? 🙂
Hi Kaisa, When making decorations with sugar paste, you usually leave them to dry at room temperature. Once they have fully dried out you can store them in an air tight container. They don’t need to be stored in the freezer.
Hi
what measurement should I take if I use agar agar powder instead of gelatin?
Thanks.
If you are using agar agar POWDER then you can use usually the same quantity as gelatin. In this recipe it is 1 tablespoon. If you use agar agar flakes the quantity is different: One teaspoon of agar agar powder is equivalent to one tablespoon of agar flakes.
which glycerin do weuse is there some diff kind of for food or all that we use on daily basis
Hi shivi, You need food grade glycerin, which is usually purchased from a cake decorating store. It is sometimes called food grade vegetable glycerin.
Hello,Ann I was wondering if you can send me a sample of it because I’m not very good at measuring pretty please and if you can’t just explain to me or just write me back and I’m a huge fan of your channel
Hi Shykeria, I am sorry but we can’t send out samples.
hi Ann , i did this recipe its good but still the fondant has crack and when i try to kneed it more it get worse ?
Hello Ann! First of all Happy New Year. I was wondering if this fondant recipe can be used without the glycerin as I live in a warm place and the fondant, once applied to the cake starts to cry or looks shiny and sticky, so I guess that by omitting glycerin it will not happen, but there is a chance that the fondant wont be as shiny as It is suppose to be. Another question regarding marshmallow fondant, is it possible to make MMF with homemade marshmallows? Thanks in advance! I am a huge fan of your vids and recipes! regards from Venezuela.
Hello . I would like to is thr any substitue for glycerin… please help. How to make ffondant stick to each other. Can I use water as a glue
Hi Anne, the problem with homemade fondant is that it seems fine the day you make it, it seems smooth, but when i store it away even double bagging it, airtight, then i go to use it a week later, it just keeps cracking, commercial fondant doesn,t do that. What is it in commercial fondant that keeps it smooth when you roll it again later when you need some. I had to throw mine out twice.
Thanks
Hi ann,I really love your recipe but I can’t get a gylecerine here is there. A substitute for that
hey awesome recipe I just wanted to know how much fondant this recipe makes
Hello , i made some home made fondant and stored it away for two weeks in a plastic bag plus airtight container. When i went to use it, it was rock hard. What went wrong. It wont roll.
Thanks.
Hi Seema, it must have got air around it, I double wrap in plastic and then an airtight container.
Hi Ann,
Can glucose syrup be replaced by corn syrup? We cant find glucose syrup nearby 🙁
Hey ann, I wanted to avoid gelatin in this is there a substitute?
can I make fondant without gelatin?
As I am a vegeterain and don’t eat gelatin. 🙂
look up vegan fondant recipes online and you can try them Resham
I’m vegetairian and I eat gelatin.
Hi!!, i want to try this fondant recipe but i was wondering if can i skip the glycerin? it will affect the overall results of the fondant? or can i replace it for some other ingredient? pleaseee helpppp!!!
hi 🙂
this recipe was my first attempt at making fondant for my babes 1st birthday. I’m trying to make sesame st faces to go onto of cup cakes I’m just wondering how long it actually takes for the fondant to dry out and go hard?? i have added colouring to the mixture but added in additional icing to compensate. i would appreciate any advice.
ps: i love your site!!! i feel more confident in trying new things especially when you have step by step instructions and video!!
Hi Ann, I made fondant using your recipe bt it cracked, wouldn’t stick together. I added the gelatine mixture into the powdered sugar straight from the microwave and it was hot. Should it have been warm or room temp.? This ïs the only thing that I wasn’t sure of cause I measured and followed the recipe exactly as you said. Please help
Hi, I used ur recipe and so far after trying so many it was the only one that worked for me, although I had to add half teaspoon of CMC for it to stick together n stop breaking. But my only problem is how long will it actually take for the fondant to dry out and go hard? Becourse my characters have refused to dry. i would appreciate any advice.
Hi Ann, I made fondant using your recipe bt it cracked, wouldn’t stick together. I added the gelatine mixture into the powdered sugar straight from the microwave and it was hot. Should it have been warm? This ïs the only thing that I wasn’t sure of cause I measured and followed the recipe exactly as you said
how long can you keef this fondant ?