Home Made Rolled Fondant

Home Made Rolled Fondant

4 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
Kendra
Recipe by  Kendra

“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.”

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Ingredients

Adjust Servings

Original recipe yields 30 servings

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Directions

  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.

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Reviews (4)

Rate This Recipe
alivebydeath
18

alivebydeath

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 flavoring you use in the fondant. :) I didn't have light corn syrup so I used dark. The color was modified to a light brown but was perfect because I will be making rock candy geodes. Anyway it was a great consistency and if you need it to be firmer, just add more cornstarch. :)

Kelsey_Paige
16

Kelsey_Paige

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 appreciated the simple ingredients, too. I did experience some cracking with mine. I used the fondant to make flowers to decorate a cake, mostly rolling it, cutting out shapes, and then molding those shapes. The largest flower was about 4" across, and cracked slightly at the interior corners of the petals, though it still held together. To avoid this, I would advise that you gradually add extra cornstarch and powdered sugar; I made one of my batches a little too dry and that one had problems with cracking. I think getting the right consistency just takes practice. I didn't have clear vanilla, so I used a spare amount of vanilla extract as well as a generous splash of almond flavoring.

lazydaisy67
8

lazydaisy67

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 caught without a bag of marshmellows, but probably won't use again.

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Nutrition

Amount Per Serving (30 total)

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

Based on a 2,000 calorie diet

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