Fondant Recipe. Want To Learn How To Make Delicious Fondant? This is a thin, translucent fondant that can be tinted with food coloring. For best results, cakes or petits fours should be covered with a thin layer of almond paste or a perfectly smooth layer of frosting before adding the fondant.
If you need a white fondant, I recommend you use white-colored gelatin (unlike Knox which is almost beige), and veg shortening instead of butter (because veg shortening is white while butter is yellow). In a saucepan, over medium heat, combine the sugar and water. Bring the mixture to a boil and cook until the mixture reaches the soft-ball. You can have Fondant Recipe using 8 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Fondant Recipe
- Prepare of icing sugar.
- You need of cold water.
- It’s of CMC.
- Prepare of gelatine.
- It’s of glucose.
- Prepare of tablespoons glycerin.
- You need of Crisco.
- Prepare of Cornstarch.
Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. This basic fondant recipe is a very traditional, classic fondant recipe. It's kitchen alchemy of the best sort—you start with sugar, water, and corn syrup, and end up with a white, pliable, sugar paste. Fondant brings so much to our most celebratory cakes: the flawlessly smooth finish, the rich colors, and those perfectly sculpted garnishes of flowers, ribbons, ruffles, and bows.
Fondant Recipe step by step
- Sieve your icing sugar, add the CMC and set aside.
- Add the 10 tablespoons water in a stainless bowl, add the gelatine to melt and whisk with a spoon.
- Place the bowl on heat, add the glucose, keep turning to avoid boiling.
- Add the glycerin.
- Remove from heat..
- Gradually add the mixture to the sieved icing sugar and work with your hands..
- Work the fondant within a short time. The fondant should be elastic and soft..
- Rub crisco on your palm to avoid sticking of the fondant.
- Add any colouring of your choice and keep in an airtight container for later use..
- If the fondant stiffens before use, gradually add little crisco oil or little water to soften as desired..
- And use cornstarch to role out fondant instead of icing sugar to avoid cracks from excess icing sugar on the fondant..
- You can also role out fondant using crisco. It gives a smooth finishing to the fondant..
We're telling everyone how to make fondant, starting with our easy marshmallow fondant recipe. This recipe is from www.thecookduke.com and it actually tastes good! When you calculate the quantity of fondant icing required, it's better to have too much fondant icing rather than too little, as leftover icing can be. A Fondant Recipe That Tastes Delicious, Is Super Easy To Work With, Never Tears Or Gets Elephant Skin. This fondant recipe is a favorite amongst hobby bakers and professional bakers alike.