Fondant is a form of icing and such a versatile product. There are several ways of making fondants or they can also be store bought. Ready-made fondants are expensive and its always great to learn how to make our own fondant. Marshmallow fondants are popular, but we also have marzipan and sugar paste fondants. The right recipe gives the right texture to work with making life easier with decorating. Fondants are rolled and draped over cake to give it a smooth and clean finish. They can also be sculpted, painted, coloured and air-brushed. This is one recipe which has given me such an amazing and a fool-proof fondant and this will be my fondant recipe forever.
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1/2 cup liquid glucose (or light corn syrup)
- 1 tablespoon edible glycerin
- 1 teaspoon clear vanilla extract
- 1 tablespoon margarine (or vegetable shortening)
- 750 gms icing sugar, sifted
1. Take gelatin in a microwave safe bowl and pour water over it and leave for 2 minutes to soften the gelatin
2. Microwave for about 1 minute on high power and stir until the gelatin becomes smooth and clear. Add vanilla extract, liquid glucose and glycerine into the gelatin mixture and microwave again for 1 minute or until the mixture is clear.
3. In a large bowl, place half of the sifted icing sugar and make a well in the center and pour the liquid mixture.
4. Using a wooden spoon mix well until it becomes very sticky and hard to work with.
5. Add more icing sugar and mix well until it doesnt stick and forms pliable dough. Remove the spoon at a stage when it becomes difficult to stir and dust your work surface with enough icing sugar and knead well to form the dough. Add as much icing sugar it takes to form the dough.
6. Rub margarine in your hands and knead the fondant again thoroughly to make it soft. To colour the fondant, use colour pastes or liquid colouring in a toothpick and insert into the dough at several places. Then knead again well until the colour is uniform throughout. (When you need a marble effect on the colouring, just stop kneading before the colour is uniform).
7. You should wrap the fondant in a plastic wrap and keep in airtight container to prevent drying out. Sugar paste fondant stores well for more than a week and when it dries out you can anytime microwave it for 30 seconds or a little more and knead it again until soft.