Store bought fondant and I were pretty tight for a few years there. It saved me time and was easy to find. But let’s face it folks, it’s doesn’t taste the best… and it is full of stuff I can’t pronounce. And let’s not forget how expensive it is! $7 for the Wilton brand and $12 for the Satin Ice brand. That’s a lot of money to cover one small 8” cake with something people will probably just eat around! I finally decided to try my hand at making my own, and why I waited as long as I did I’ll never know, but I am not looking back! It tastes so much better, is waaaay cheaper and you know exactly what it’s made of.
Win win win.
I got this recipe off of a class I took on Craftsy.com. If you aren’t familiar with Craftsy, it is an amazing website with a large library of video classes for anything from cake decorating to quilting to photography. Once you purchase a class, it’s yours forever and you can go back and rewatch it as many times as you want. Plus your instructors actively field questions. I’m in no way affiliated with Craftsy, I am just a very happy customer of theirs! The absolute best classes I have taken are from Jessica Harris, writer and cake decorator over on Jessicakes. This fondant recipe actually comes from one of her classes! She’s awesome folks. She is so sweet and so talented AND she personally gave me a couple links to share with you that allow you to purchase her courses for 50% OFF! These classes are so worth your money. She even shows you in a video how to make this fondant! Click on the pictures below to get the discounts!
(From Jessica Harris)
16 oz mini marshmallows
2 TBSP water
1/4 tsp salt
1/4 tsp lemon extract
1 tsp clear vanilla extract
2 TBSP light corn syrup
2 lbs powdered sugar
vegetable shortening (to grease bowls, equipment, hands and finished fondant)
gel colors (if you want colored fondant)
white food coloring (if you want pure white fondant)
For supplies, you will need a large microwave safe bowl, a stiff spatula and measuring spoons.
Step one: Remove intricate wedding ring… or as I call it, the Fondant Bermuda Triangle.
Liberally grease your bowl and spatula with vegetable shortening.
Pour in your 16 oz bag of marshmallows. Double check that your bag is 16 oz. There is also a 10 oz bag and they are often jumbled together on the shelf.
Add 2 TBSP of water.
Microwave for one minute and stir.
Once stirred thoroughly, put it back in the microwave for 30 seconds and stir again. Continue 30 second intervals in the microwave, stirring in between, until your marshmallows are completely melted.
Add 2 TBSP of corn syrup. You can use 1 TBSP if you prefer, but the extra corn syrup really helps with the pliability of the fondant.
Add 1/4 tsp salt…
…1/4 tsp lemon extract…
…and 1 tsp of clear vanilla extract. You want clear extract because the brown color from a pure vanilla extract will tint your fondant.
If you want to color the whole batch of fondant, now would be a great time to do it. You can always do it when you are done, but it’s much more difficult to knead color through fondant versus stirring it in now. Add gel color a tiny bit at a time until you reach your desired color. Keep in mind it will fade out a bit when you add the powdered sugar. I use Americolor gel colors as my food coloring of choice. I find them at Hobby Lobby, but they are also easily found on websites like Amazon.
This fondant will have a slight ivory tint to it, so if you are looking for pure white fondant, you will want to add a bit of white food coloring now. I’ve tried Wilton’s and Americolor’s (both available at Hobby Lobby and Amazon) and they both have worked great.
Add approximately half of your 2 lb bag of powdered sugar…
…and mix until you can’t mix anymore.
Things are about to get messy. Push up those sleeves! Dump the remainder of your powdered sugar onto the counter…
…and create a hole for the marshmallow mixture.
Pour (or dump… mine is a little thicker than it normally is at this stage) the marshmallow mixture into the powdered sugar
Clean off your spatula so you have all of the marshmallow mixture piled on the powdered sugar.
Pull the powdered sugar into your marshmallow mixture to begin kneading, working form the outside in.
…and knead until the fondant is firm and most of the powdered sugar is incorporated. Liberally coat your hands in vegetable shortening and knead the fondant until it is smooth and shiny.
Optional: Clean up workspace and go get your sweet boy up from his nap. He will think he wants the fondant for his snack, but he doesn’t. He wants peanut butter crackers and a sippy of water. Trust me.
Tear off a bit of plastic wrap to wrap up the fondant while it cools.
Rub the fondant with a thin coat of vegetable shortening to prevent it from sticking to the plastic wrap.
Optional: Admire your adorable audience
Wrap up the fondant
Flip it over and wrap it again. We don’t want any air getting to it!
And that’s it!
You may now replace your intricate wedding ring.
Let the fondant cool for at least 6 hours, or preferably overnight, before using. You can store it, wrapped air tight, for a few weeks.
Click the HERE for the printable recipe.