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Michele Foster's Updated Fondant

Since the original post of this recipe has brought up so many comments and questions I decided to post an updated recipe with alternate versions and additional information. Thank you for all of the wonderful comments. Michele

Michele Foster's Updated Fondant


  • 1/2 cup cream 3 Tbsp. unflavored gelatin 1 cup corn syrup 3 Tbsp. butter 3 Tbsp. glycerin 2 tsp. clear vanilla dash salt Approximately 3 1/2 lbs. powdered sugar


  1. 1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.
  2. 2. Let gelatin "bloom" or become firm, usually less than 5 minutes.
  3. 3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15 second intervals until the gelatin is melted. Stir between heating cycles.
  4. 4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
  5. 5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
  6. 6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand mixer.
  7. 7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any lumps that did not dissolve during the cooking process.
  8. 8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
  9. 9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen.
  10. 10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick surface. Also have plastic wrap prepared with a think coat of cooking oil. Do not use spray, this can cause the fondant to crust.
  11. 11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft.
  12. 12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub.
  13. 13. Allow fondant to rest at least 6 hours or over night.
  14. 14. Knead only the amount required until smooth before rolling out to cover cake or board.
  16. CHOCOLATE - add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
  17. WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
  18. DAIRY-FREE FONDANT - Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.
  20. *If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.
  21. *If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.
  22. *Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.
  23. *The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
  24. *Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.
  25. *Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.
  26. *Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.
  27. *This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.
  28. Variations of this recipe can be found in the cook book "The Sugar Fix, the recipes and rantings of an obsessive-compulsive cook". Go to to order. Please leave a message to the seller if you would like for it to be signed. This is only available through Lick the Spoon Productions.

Comments (127)

The absolute best. I won't use any other fondant! Thanks so much for posting this!
The fondant not only has a great consistency, but tastes lovely - certainly miles away from my store bought variety!
I have always used this recipe and always have had raving results.
I'm excited to try this recipe, but a little nervous. Is it possible to make with out a mixer?
i think its possible without mixer, i also make fondant at home using wiltons recipe, i dont have glycerine available here, i wonder if its yields same result without glycerine?
also ingredients has cream but recipe says milk, please clear the confusion
she originally used milk, but has changed it to cream - she just left the word "milk" in the instructions instead of changing it to "cream" . I personally still use milk instead of cream - the main difference is cream has all the fat.
I've been meaning to post a comment, since I tried this fondant quite some time ago. Awesome! I think I like this a lot better than MMF. It's a little more work for sure, but worth it! The chocolate version was awesome - didn't tear or crack.
can this be made without the glycerin or is there something you can use instead? Thanks
I also have no glycerin and want to know if I can make this with out it? Is there a substitute?
I'm making hot pink and orange fondant and I know it will take a lot of coloring. If the colors already have glycerin in them, will I still need to add as much glycerin in the directions or do i use less? Thank you!
This is the best fondant recipe!!! I have tried MMF and RBC and neither compare to this. It's so easy to make, rolls out so nice and doesn't taste like paste. I didn't have glycerin on hand so I subbed vegetable oil and it worked beautifully. I do lots of experimenting until I find what works and this does! This is the only fondant I will use from now on.
I want to try this recipe, someone here mentioned the chocolate version of this recipe, where can I find this recipe, I did a search and it did not come up, thank you
ok I am going to try this recipe at some point. My daughter said i should try working with it on my cakes. I want to know is this recipe good to make figures with or should i have to add something to it so they will harden up. That is all i use the wilton fondant for is just for figures and sometimes it doesn't stiffen up enough. Anyone have any tips. thanks
@EliC read the variations at the bottom of the recipe
Amazing! I added the white chocolate chips and it was wonderful. Tasted just like my buttercream icing!
Is this fondant susceptible to the tiny hairline cracks that scratch (gelatin based) fondant gets? I loved Toba Garrett's fondant, similar to this one, but it kept cracking no matter what I did. The tiny cracks were barely there, but still, I never had that prob with MMF. I loved the way it handled though. Can someone reassure a weary baker in need? =) I am getting tired of trying so many new recipes and having them fail! I am sooo busy with orders, I cannot afford the wasted time. This one sounds so promising!
this is the most amazing, delicious, pliable and easy to work and make fondant, i loved it. used it to put on a guitar shaped cake and its fall so easily in its place, no cracks, bit of elephant skin though. much much better than store bought fondant and other recipes. Thanks alot.
Ok, there is another recipe that seems to be an updated MFF as well, but it changes the proportions of gelatin, butter, and glycerine to 2T. Any idea which is right? I made it last night with 3T. of each....hope that's not too much softening!
Jemoiselle I used to buy fondant and always had a problem with cracks and elephant skin. I tried this recipe and it is absolutely amazing. Easy to work with and no cracks or tears. I can also roll it out thinner than the commercial fondant I used to buy. Try it you'll love it.
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