Fondant Recipe

If you’re like me and never enjoyed working with marshmallow fondant, this homemade version is going to change everything. It’s a fondant recipe with no marshmallow at all, and honestly, it’s so much better. It’s soft, super easy to work with, and perfect for covering cakes; also, it doesn’t crack or tear easily!

Yes, it has more ingredients than the marshmallow one, but the texture and quality make it 100% worth it. It rolls out smooth, holds up beautifully, and actually tastes good; just like a sugary paste, with no weird aftertaste like the store-bought ones.

Ingredients to make rolled fondant at home:

• Water
• Lemon juice
• Gelatine powder (I use Knox)
• Liquid glucose
• Glycerine (food grade)
• Vanilla extract (or extract of your choice)
• Powdered sugar
• Vegetable Shortening (Optional)

Measurements are posted in the recipe card below the instructions.

Can I substitute Liquid Glucose with Corn Syrup? Yes! You can also make glucose at home!

Here’s what you need to make liquid glucose at home:

• 1 Cup of Granulated Sugar
• 1/2 Cup Water
• 1 tsp Lemon Juice

1. Place the water and granulated sugar in a small saucepan. Combine.
2. Set on Medium heat and bring to a boil.
3. Add lemon juice. Stir and allow to boil for 7 to 10 minutes.
4. Add some cold water to a bowl, scoop out about a tsp of the liquid and pour it in the cold water, if it keeps its form then it’s ready, if it dissolves, keep on boiling and test again later.

• Add the water to a small bowl. Sprinkle the gelatine powder on top and mix. Proceed by adding the lemon juice, mix, and set aside for 5 minutes. We need the gelatine to bloom (it becomes thick).

• In another bowl, mix the glucose syrup and glycerine. If you are using vanilla extract or any other flavor, add it to this mixture.

• Now that the gelatine mixture has bloomed, set it in the microwave at 15 seconds intervals (took a total of 30 seconds for me, so 2 x 15 seconds). You need the gelatine mixture to become liquid again, but not hot.
• Add the liquid gelatine on top of the glucose and glycerine mixture and mix to combine.

• In a large bowl, sift the powdered sugar.
• Create a well in the centre and add the liquids.
• Start mixing, you can use a wooden spoon, or simply mix with your hands until all the powdered sugar is absorbed and a dough is formed.

• Transfer the fondant to your counter and start kneading. You will need to knead as much as you can by folding the fondant from bottom to top (just like bread dough). The more you knead, the more elasticity you add to it. If it gets sticky, sprinkle some powdered sugar.
• When your fondant is ready, perform some pull aways, this means you roll the fondant to a cylinder form, you pull, fold it back. (Repeat a few time).
• When you are done you can brush the fondant with vegetable shortening, this is optional, place it in a ziplock bag, and remove any excess air to keep it from drying.