Ingredients
- 1/4 cup fresh whipping cream (or non-dairy liquid creamer)
- 1 1/2 tbsp gelatin
- 1/2 tsp meringue powder
- 1/2 cup light corn syrup
- 3 tbsp butter or Veg shortening.
- 1 1/2 tbsp glycerin
- 1/2 tsp salt
- 2 tsp Vanilla or other flavoring.
- Approximately 900 grams to 1 kg powdered sugar. (450 grams makes 1 Pound)
Preparation
Step 1
Place about 900 grams of powder sugar in a bowl.
Add the cream to the gelatin in a microwave safe bowl and let sit for about 2 minutes until it blooms. Place in the microwave on high for one minute, stir well to ensure it's dissolved. If necessary place back in the microwave for a further 20 to 30 secs. The mixture will be very cloudy.
Next, stir in the corn syrup and mix well.
Next, add in the butter. The heat in the gelatin mixture should be enough to melt the butter if not place back for about 10 secs more. Its not necessary that the butter has to be completely dissolved, a few small pieces are fine.
If the mixture is hot it will melt the sugar and you will end up using excess sugar resulting in a dry fondant.
Now, add in your glycerin, salt, meringue powder & Vanilla. Mix well.
If you already know what color you want for your fondant you can go ahead and add your gel color at this point.
Make a well in your powdered sugar and start mixing from the center out wards. Make sure you get all the sugar mixed well.This looks dry but it not, there are still wet pockets and the meringue powder is still blooming in the sugar, So make sure you knead well and do not add more sugar.
Once you have a dough formed, transfer to a flat surface and knead. If you feel the mixture is dry add a tbsp of butter or Vegetable shortening to your hands and knead.
I suggest you do not add any more powdered sugar at this point even if the mixture appears a big sticky (not too sticky). Knead it well though.
Wrap in plastic or cling wrap and leave in the fridge overnight to rest.
When ready to use. Remove from the fridge and let it come to room temperature. Once at room temperature, knead well until soft but not sticky. At this point you can add more powder sugar if needed. (see notes below)
Notes:
I usually use only 900 grams of powder sugar and let the dough rest overnight. Once the gelatine and meringue powder sets you will have a better understanding of weather you need more sugar.
In summer I usually might need about 50 to 100 grams more sugar but
In winter its almost always just enough sugar. The above recipe is made now in winter as you can see its just right.
If you need to make different colors for your fondant, work in batches by dividing the mixture and the powder sugar. For example I just made a green and orange yesterday. So divided the sugar into two approximately and the mixture into two and then worked with them separately. Once you get a hang of it the dough is quite forgiving.
If the fondant is hard and difficult to knead, use some veg shortening on your hands and add a tsp of glycerin. It usually works well.
If the fondant is still too soft, then add more powder sugar.
Once you've put fondant on your cake, I rub a small dab of veg shortening on my cake and spread it around lightly, then take a damp (not wet) paper hand towel rub it on the fondant gently.
It works to give a nice smooth finish as well as prevents any cracking.
Let the fondant dry before you start decorating.
Storage:
Fondant can last for months if kept properly. I can keep my fondant at room temperature for over a month without any problem. I usually portion mine into 1 kg / 2 pound bags.
You can place them in the fridge for up to 3 month. If you need to keep it longer store it in the freezer. Just take it out a couple of hours or the night before you need it so it can come to room temperature.
Being a cake decorator my fondant don't usually stay long. I make a couple of batches in one month. So if you do any information to share please put a comment at the bottom of this post so it will help the other users.