Are you ready for a really helpful tutorial. Rolled fondant. Lets face it fondant is crazy helpful in your decorating, but buying store-bought is a big ol YUCK!
Here is a how to on a really tasty fondant that everyone will love.
Here’s what you will need:
1/2 cup milk
3 Tbsp unflavored gelatin (5 1/2 packets)
1 c corn syrup
3 tbsp. butter
3 tbsp. glycerin (this can be found in the Wilton aisle of your local crafting store.)
2 tsp clear vanilla
approx. 3 1/2 lbs of powdered sugar
Also:
Vegetable oil
Plastic wrap
and a large ziplock bag
Before you begin, please note that this recipe needs to sit at least 6 hours before you start rolling it out for use.
Alright lets begin:
1) In a bowl combine the milk and gelatin. Stir together. And let “bloom” it usually takes less than 5 minutes, and should look like this:
2) Microwave this mixture for 1 minute then stir.
3) In a measuring cup combine the corn syrup, butter, glycerin, and vanilla. Add to gelatin. Stir
4) Microwave this mixture for 2 minutes. The butter should be almost melted.
5) Let cool to lukewarm.
6) While mixture is cooling sift 2 lbs of powdered sugar into a large mixing bowl. Do not use a hand mixer for this.
7) Once mixture is lukewarm, strain through a sieve into your powdered sugar. This step is important because it keeps any un dissolved gelatin out of your finished product.
8) Mix by hand till blended.
9) Put the bowl on the mixer and add 5 cups of sifted powdered sugar. Using the dough hook mix slowly.
10) Keep adding powdered sugar a cup at a time until it forms a “soft ball” It shouldn’t be too sticky or easily slide down the hook.
11) While mixing prepare your surface for needing. It should be nonstick, and coated lightly with powdered sugar. Also prep your wrap. On your plastic wrap, coat with oil. Don’t use the spray, it causes your fondant to crust.
12) When ready remove from bowl, it will not be overly sticky if there is enough powdered sugar in it:
See too sticky.
This is just right
13) Knead in a small amount of powdered sugar till the ball is smooth. It will be slightly soft, but shouldn’t stick too badly to your surface.
14) Wrap your fondant in the oil coated plastic wrap, then in another layer of non oiled plastic wrap. Then put in an airtight container such as a plastic tub, or a ziplock bag.
Allow to rest at least 6 hours before you use it. Only knead a small amount at a time, then combine to form a larger section of fondant.
Quick tip:
To keep your kitchen from being covered in powdered sugar when you are mixing, cover the top of your mixer with a wet dish cloth.
VARIATIONS AND OTHER INFORMATION:
- CHOCOLATE – add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
- WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
- DAIRY-FREE FONDANT – Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the milk replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.
GENERAL INFORMATION
- *If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.
- *If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.
- *Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.
- *The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
- *Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.
- *Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.
- *Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.
- *This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.
This is a great tasting recipe and will give you a look closer to that of store-bought fondant. The kids will love it and you will like the fact that you don’t need to pull it off your piece of cake before you eat it.
Until next time,
Happy Baking!
Baking Memories 