Home Made Rolled Fondant

Home Made Rolled Fondant

6
Kendra 2

"Homemade fondant without the added expensive ingredients like glucose or glycerin. Works great for cake designs of all sorts such as modeling figures, covering cakes, decorating, etc. Add your choice of food coloring."

Ingredients

30 m {{adjustedServings}} servings 210 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Mix corn syrup, vegetable shortening, and salt in a large bowl. Beat in clear vanilla extract and cornstarch. Slowly stir in confectioners' sugar, about 1 cup at a time, mixing in the sugar thoroughly each time before adding the next cup. Fondant will become increasingly stiff; if too sticky, add more cornstarch and confectioners' sugar to make an easily-workable dough.
  2. Turn fondant onto a work surface generously dusted with cornstarch; roll to desired thickness.

Footnotes

  • Cook's Note:
  • This recipe will cover a 9x13-inch cake with extra for figures and decorating or 2 9x13-inch cakes.
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Reviews

6
  1. 7 Ratings

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Great taste! Better than store-bought. The texture was quite workable, and the fondant held its shape. This was my first time making or using fondant, and this recipe did the trick. I appreciate...

This was a very simple and decent fondant. I could probably even use it to put over a cake, it also tasted better than fondants bought at the store in my opinion. This also depends on what flavo...

The consistency was similar to MM fondant, but it didn't taste as good and cracked when it was rolled and when handled to put on top of a cake no matter what I did. Tried this because I got cau...