Fondant recipe
I have been buying pre-made fondant for my cake decorating projects. It cost about RM15.00 per kg here in KL for a medium quality type, the best would cost around RM50.00 for 2 kg. My daughter is always bugging me to let her have her own ‘play dough’ too. So I thought of making my own fondant, it would definitely taste better and at least I know its ‘fresh’ @ new. Here’s the recipe, taken from Wilton website.
Rolled Fondant
- 1 tablespoon plus 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1/2 cup Glucose
- 2 tablespoons solid vegetable shortening
- 1 tablespoon Glycerin
- 8 cups sifted confectioner’s sugar (about 2 lbs.)
- Icing color and flavoring, as desired
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner’s sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding 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). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.
This recipe makes approx. 36 oz., enough to cover a 10 x 4 in. high cake.
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In my opinion, making fondant on your own is not recommended if you do not have any heavy-duty mixer. This is because the mixture of the icing sugar gets all lumpy and too heavy for ordinary mixer to handle. In making the above, I actually split the dough into two parts. This would prolong the life of your mixer !
OK, some photos for better understanding. The ingredients - gelatine powder, glycerine and liquid glucose.
Double-boil to melt the gelatine.
Adding the liquid to the dry ingredients.
1 kg of fondant. I would definitely make this again, and I’m so happy it turned out alright !
For those interested in sugar craft, give this recipe a try.. it will save you some money, and you can have more fondant to play with.. 
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May 12th, 2008 at 1:55 pm
Hi there,
i would like to know where can i buy those pre-made fondant in KL? I live in Bangsar area.. can i find it in Midvalley? I don’t have a super duper mixer yet..so im thinking of buying the fondant first…huhu
May 12th, 2008 at 3:48 pm
Faiza, you have to go to Bakery supply stores, check out http://www.bagus.com.my/index.asp, Bake with Yen, or other similar shops. If you don’t have a heavy duty mixer, it’s ok. You can split the dough kecik-kecik and process sikit-sikit.. good luck dik.
July 6th, 2008 at 6:08 pm
[...] you notice, the method is very similar to making fondant. If you can make fondant on your own, I think you will have no trouble in making gumpaste. Its [...]
July 23rd, 2008 at 4:24 pm
Thanks Yasmin, I’m glad with this recipe! Cos i can’t find tragacanth you used for making sugarpaste here. Can i use this recipe to make roses? Will it harden? and how long will it last since it cannot be kept in the fridge. Sorry for too many questions… i’m too………… excited!! Thanks
July 24th, 2008 at 7:20 am
Hi Sing, your welcome. To make rose you need flower paste/ gumpaste. The recipe above is for fondant/ sugarpaste which wont really turn rock hard like gumpaste. Fondant can be kept for about 2 months.
August 19th, 2008 at 2:47 pm
hi kak min! jumpa your site while browsing thru mencari resepi fondant, gumpaste and royal icing. thanks sbb share resepi. br nak bjinak2 dgn fondant ni =) kalau ada peluang boleh la nurul gi kelas kak min.
~nurul, jb
September 11th, 2008 at 10:28 pm
You can also make marshmallow fondant (MMF) which is a much easier process, less time consuming, and a lot cheaper.
You will need…
16 oz of miniature marshmallows
2 lbs. of pure cane powdered sugar
2 TBS. water
Crisco (shortening) about a 1/2 cup
Have counter top and hands very well greased with crisco. You should SEE the crisco on the table.
Melt marshamllows and water in microwave till smooth, stirring every 45 seconds. Add in about 3/4 of sugar and stir to combine a bit. Dump out onto greased surface and add in rest of powdered sugar. Kneed until it is all pulled together and you have a soft pliable dough.
This type of fondant also does not dry out as fast as typical store bought fondant.
September 12th, 2008 at 5:41 am
thanks Nurul.
Many thanks Tiffany, yes I have bought some marshmallows a few days ago. And will definitely try to make MMF. Heard so much about it. Thanks for the recipe ya. Will post here if I am successful.