Classic Rolled Fondant
 
Prep time
Total time
 
This is the classic professional recipe used by chefs and bake shops that makes 3 pounds of pure white rolled fondant that is melt-in-your-mouth delicious. If this is your first time making rolled fondant you will be surprised at how easy it is to make; however just like with making bread dough it will require a little elbow grease when you knead the fondant so it is smooth and pliable. Light corn syrup can be substituted for the glucose syrup, and glycerin is used to improve the softness of the finished fondant. Glucose syrup and glycerin are sold in most craft and cake stores. This fondant was used to make my Christmas Forest Cake.
Recipe type: Dessert | Rolled Fondant
Ingredients
Fondant:
  • 8 cups (2 pounds) sifted confectioner’s (powdered) sugar
  • ¼ cup cold water
  • 1 envelope (1/4 ounce) unflavored gelatin
  • ½ cup glucose syrup
  • 1 tablespoon glycerin
  • 2 tablespoons vegetable shortening, plus additional for work surface
  • 1 teaspoon oil flavoring or extract
Tip: You can substitute ½ cup light corn syrup for the glucose syrup. If you use corn syrup reduce the water from ¼ cup to 3 tablespoons. If you want a pure white fondant use clear oil flavoring or extract, such as clear vanilla, almond, or lemon.
For Kneading:
  • Vegetable shortening
  • Additional confectioner’s (powdered) sugar
For Rolling:
  • 2 to 4 tablespoons confectioner’s (powdered) sugar
Or
  • 2 to 4 tablespoons cornstarch
Or
  • Mixture of both powdered sugar and cornstarch
Instructions
Fondant:
  1. Sift the powdered sugar into a very large bowl. Make a well in the center of the sugar. Set aside.
  2. Place water in a small saucepan. Sprinkle the gelatin over the water (don’t dump the gelatin in as this may create lumps.) Let the gelatin sit in the water for 5 minutes, without stirring, to soften.
  3. Turn the stovetop heat on low to medium-low, heat and stir the gelatin until dissolved, do not let the mixture boil. Add the glucose or corn syrup, glycerin, and shortening; heat and stir until melted. Remove from the heat and stir in flavoring.
  4. Pour the gelatin mixture into the well of powdered sugar. Mix together with a wooden spoon to incorporate as much of the powdered sugar as possible.
Kneading:
  1. Turn the fondant mixture out onto a pastry mat or pastry board, or clean counter-top greased with vegetable shortening. Lightly grease your hands with vegetable shortening and knead the fondant until it is smooth and pliable, 5 to 8 minutes. You may need to add additional shortening to the work surface and your hands if they start getting sticky. Tip: If the fondant feels sticky, knead in additional powdered sugar using about 1 tablespoon at a time. If the fondant feels too dry knead in a bit of shortening. Kneading fondant is like kneading bread dough; however fondant is much stiffer and heavier than dough.
  2. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to rest and cure for at least 8 to 12 hours or overnight. Tip: The fondant can be used immediately but it is easier to use if left to cure for at least 8 to 12 hours. Fondant can be stored up to 2 months at room temperature if it is wrapped tightly.
  3. When ready to use, remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is smooth and pliable. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands.
  4. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. After kneading, the fondant temperature should be between 75 to 80 degrees using an instant read thermometer to gauge the temperature.
Rolling:
  1. Roll the fondant with a rolling pin on a clean and smooth countertop, marble board, pastry board, or non-stick pastry mat. Lightly dust the work surface with powdered sugar or cornstarch or a mixture of both. When rolling the fondant, be sure to lift and turn the fondant frequently to make sure the fondant is not sticking to the rolling surface. As you lift and move the fondant you will want to frequently redust the work surface with more powdered sugar or cornstarch to ensure the fondant doesn’t stick. Once you start rolling don’t flip the fondant over.
  2. Roll the fondant in a circle, or the desired shape that is large enough to cover the cake and sides along with a little excess that will be trimmed off at the end. Roll the fondant ¼ inch thick for covering cakes as it will be easiest to handle.
  3. Fondant dries out quickly. Once the fondant is rolled, don’t let it sit, immediately place and smooth on the cake before it has a chance to dry out and harden.
Recipe Notes
Method: Stovetop and By Hand Yield: 3 Pounds Storage: Tightly Wrapped, Airtight Container, Room Temperature

Help: Rolled Fondant Tips

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Recipe by at https://thebakingpan.com/recipes/frosting/classic-rolled-fondant/