Home Made Rolled Fondant Recipe - Allrecipes.com
Home Made Rolled Fondant Recipe
  • READY IN 30 mins

Home Made Rolled Fondant

Recipe by  

"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 Edit and Save

Original recipe makes 30 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    30 mins

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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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 More Reviews

Jun 26, 2013

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. :)

 
Jul 23, 2013

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.

 

5 Ratings

Jul 17, 2013

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.

 
Feb 28, 2014

Don't use cornstarch. Roll f.dough in between to wax papers to not stick. Using too much conf.sugar will cause cracking.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Kendra
2 Followers 0 Saved Recipes
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