The following Basic Rolled Fondant recipe is what I have used Since 1980. A very basic recipe. I started adding oil base flavorings since I started working with fondant, because of wanting a flavor to compliment my cakes, rather than plain vanilla. You may use any of these recipes and add them to a Ready Made Fondant to extend your amounts.
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Basic Rolled Fondant Recipe
- 3 Tablespoons cold water
- 2 Tablespoons Crisco or Sweetex Shortening
- 1 Tablespoon gelatin (Grayslake Brand)
- 1 Tablespoon glycerine
- ½ cup glucose
- ¼ – ½ teaspoon popcorn salt
- 1 teaspoon clear flavoring of your choice, I prefer using clear oil based flavors; only a few drops
- 2 pounds confectioners’ sugar, sifted (C&H Cane Powdered Sugar, for the best results)
- (or) 1/4 – 1/2 teaspoon oil base flavoring
Sprinkle gelatin and salt over cold water in glass measuring cup, let stand 5 minutes to allow gelatin to soften, place cup in pan of boiling water, turn off heat. Stir until dissolved; add glucose, glycerine and shortening; (At this point you may add flavor and color of your choice) Sift confectioners’ sugar into large bowl (DO NOT USE METAL); make a well in center of sugar; add slightly cooled gelatin mixture in center of well (DO NOT STIR ALL THE SUGAR AT ONCE INTO THE MIXTURE), with a wood spoon start stirring lightly from center of mixture, adding small amounts of sugar to liquid from the edges of the sugar well. When mixture can no longer be stirred, mix by hand. Turn out on work table, dusted with sifted powdered sugar and cornstarch; blend and knead until smooth, firm and pliable. Add small amounts of confectioner’s sugar if the mixture is sticky.
Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid.
Marshmallow Rolled Fondant Recipe
- 16 ounces white mini-marshmallows (use a good quality brand)
- 2 – 5 tablespoons water
- 2 pounds confectioners’ sugar (C&H Cane Powdered Sugar, for the best results)
- ½ cup Sweetex or Crisco shortening (accessible bowl)
- ¼ teaspoon popcorn salt
- Flavoring to taste, I prefer clear oil based; very concentrated only need a few drops
NOTE: Be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler; Place bowl in the microwave for 30 seconds, stir, place back in microwave for 30 seconds more, microwave and stir again, continue until melted. It usually takes about 2½ minute’s total. Place 3/4 of the confectioners’ sugar on the top of the melted marshmallow mix.
Grease hands GENEROUSLY with shortening; then heavily grease the counter you will be using, place the mixture of marshmallow/sugar in the middle of your work surface. Start kneading like bread dough. You will immediately see why you have greased your hands. Continue kneading; (this mixture is very sticky at this stage) Add the rest of the confectioners’ sugar and continue kneading. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, add water (about ½ tablespoon at a time, continue kneading). This usually takes about 8 minutes to get a firm smooth elastic ball, it should not tear when pulling like taffy; this will allow you to apply to the cake without the fondant tearing. I prefer making this fondant one day ahead.
Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
NOTE: To extend either fondant, you may mix the two different fondant together or with ready-made fondant.
Double wrap completed fondant, let rest overnight (you may use fondant right away, if there are no visible bits of confectioners’ sugar, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-seal able container or Ziploc bag. Squeeze out as much air as possible.
Fondant will hold very well in the refrigerator for weeks. I usually make 2 batches on a free night during the week, this way it will be ready when I need to use it. Take advantage of the fact that this fondant can be prepared well in advance.
To make this recipe into chocolate rolled fondant, use the following recipe.
Chocolate Marshmallow Rolled Fondant
- 1 ounce top-quality chocolate, melted
- 1 tablespoon cocoa powder*
* Use the best quality powdered chocolate cocoa you can buy. The cheap brands could give a grainy texture to the fondant.
Melt chocolate, stir cocoa powder into melted chocolate then add to melted marshmallow mixture. Continue with recipe above to work in confectioners’ sugar.