Traditional fondant is a simple mixture of sugar and water which is cooked to the soft-ball stage. After it’s cooked, it can be kneaded and beaten until it is pliable, and then formed into decorations or even candy. Fondant has revolutionized cake decorating.
This versatile mixture can be flavored, rolled, colored, imprinted, and cut into any number of shapes. Fondant can also be used to cover an entire cake. You can buy fondant, but homemade is softer and easier to work with.
Also, freshly made homemade fondant usually has a better flavor. This fondant recipe produces a sweet, smooth candy which can be sued as the basis for an endless variety of fondant candies and creams.
How To Make Fondant
- 2 cups of granulated sugar
- 1/2 cup of water
- 2 tablespoons of light corn syrup
- In the first step, set a large baking sheet on a study counter or table top and sprinkle it lightly with water. Now, combine the water, corn syrup, and sugar in a medium saucepan over medium-high heat.
- Stir until the sugar dissolves, cover the pan and allow the sugar syrup to boil for about 2 to 3 minutes.
- In this step, remove the lid and continue to cook the syrup until it reaches 240 degrees F (without stirring).
- Next, pour the sugar syrup onto the baking sheet, which is already prepared.
- Allow it to sit at room temperature for a few minutes.
- Now, after about 2 to 3 minutes, lightly touch the syrup with your fingertip. If it is warm but not hot, it’s ready to be worked.
- Dampen a dough scraper or metal spatula with water, and use the scraper to push the syrup into a pile in the middle of the sheet.
- Using a wooden spoon or dampened plastic spatula, start to cream or work the fondant in a figure-8 pattern.
- Now, continually scrape the fondant into the center, draw a figure-8, and then scrape it together again.
- At first it will be very fluid and clear, but the fondant will gradually become more creamy and opaque. The fondant will become very stiff, hard to manipulate, and crumbly after 5 to 10 minutes.
- Moisten your hands and start kneading it into a ball like bread dough, once the fondant reaches this state. While you knead, the fondant will begin to come together and will get smoother and softer.
- Once it is a smooth ball without lumps, you can stop kneading. St this point, fondant can be used for melting and pouring.
Flavored fondant candies
- In case you want to make flavored fondant candies, it’s best to ripen the fondant for about 12 hours in order to obtain the best flavor and texture.
- To ripen it, put it in an airtight plastic container, press plastic wrap onto the surface of the fondant, and seal the lid.
- Ripen the fondant at room temperature, or in the refrigerator, if it is hot. After ripening, it can be shaped, rolled and flavored in whatever manner you want.
- In case it is stiff, you can always knead it by hand on a surface dusted with powdered sugar until it’s easy to manage. By using this recipe, you can make 3/4 lb of fondant.