I found this reciepe a while ago while browsing the web. It is AMAZING! My friends used to hate the taste of fondant until they tried this and they all LOVE it now!! I have also done this reciepe in my stand mixer and you just keep adding powdered sugar until it doesn’t stick to the sides and paddle anymore. Any quesiton message me!!! ;-D


  • ■1 Tbsp of unflavored gelatin
  • ■1/4 cup of cold water
  • ■1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
  • ■1 Tbsp of EDIBLE glycerin (some recipes say it’s optional, believe me, it’s a must)
  • ■1 tsp of almond extract (I use almonds extract in m fondant recipe, but it can easil be replaced with Vanilla extract)
  • ■2 lbs 10X confectioners’ sugar
  • ■1/2 tsp of white vegetable shortening


    Fondant Recipe Preperations:
    ■Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
    ■Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
    ■Add the Almond or Vanilla extract
    ■Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
    ■Sift 1 1/2 pounds of the sugar into a large bowl
    ■Make a hole in the sugar and pour the liquid mixture to it and stir with a wooden spoon until the mixture becomes sticky
    ■Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
    ■Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
    ■Rub the vegetable shortening on your thumbs and knead it into the fondant
    ■Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out. If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life
    One of the best things about this Fondant recipe is that the fondant recipe is not only simple and easy to follow, it also makes the best flavored fondant ou ever tried!


CBrewster Says... 10 Jun 2011 , 9:52pm

I usually use MMF and I was wondering how this fondant held up in the refrigerator? I can't put my MMF cakes in the fridge. I'm looking for different types of fondant and this one caught my eye.

Ansher Says... 26 Jun 2011 , 4:10pm

I'll try this recepie,sounds like easy to make.I use "Satin Ice rolled fondant" and it stays in fridge for few days without any problems

brenda4506 Says... 26 Jun 2011 , 11:35pm

I am going to try this recipe, but I make the MMF fondant and have never had a problem putting my MMF covered cakes in the refridgerater.

lcgsweettemptations Says... 30 Jul 2011 , 11:36am

I would like to make this recipe but is light corn syrup aka glucose?

t2211 Says... 3 Aug 2011 , 6:03am

Yes your could use glucose in place of corn syrup

Evie34 Says... 3 Aug 2011 , 11:23pm

When you wrap the fondant up airtight. Is it left out @ room temp or should it be kept in the frigde ? And for how long does it require to rest?

cakesnshakes Says... 14 Aug 2011 , 8:33am

I used this fondant recipe yesterday and I LOVE IT! Not only does it taste very good, but it was great to work with. I made 3 batches; I added too much water to the first batch...DO NOT ADD MORE WATER! After the gelatin 'softens' it looks almost solid and spongy, microwave it, do not add water. It will return to liquid. My 2nd batch I followed the instructions to the letter and it was PERFECT! I have trouble with my wrists, and kneading store-bought or MMF hurts a lot; this fondant is 'softer' and much nicer to work with. If it's too sticky, just sift in more powdered sugar, a little at a time. I will be using this recipe from now on...even my husband, who usually cannot stand fondant, loves this one. Thanks for sharing!!!

Sangeethajo Says... 15 Aug 2011 , 4:25am

I used this fondant recipe and make a cartoon character for my son' second birthday.We didnt get corn syrup, so i use the sugar syrup.It was perfect to work with. Some sites say corn syrup is otherwise known as liquid glucose.So can we use liquid glucose instead of corn syrup? Thank u for the recipe!!!!

Panel7124 Says... 29 Aug 2011 , 1:42pm

Slightly modified recipe from wilton site (rolled fondant). I always use that recipe for home-made fondant, it's ok. Never tried MMF (I suspect it must be rather bad-tasting), will stick witth rolled fondant.

mommybrenner Says... 31 Aug 2011 , 5:36pm

actually panel7124 mmf is really good! the only thing is it is a lot softer than store bought.. i am looking forward to trying this recipe!! :) thanks! and i didn't see it answered, is it to be put in the fridge or out on the counter??

kdawn22 Says... 31 Aug 2011 , 6:42pm

I have been trying to find a sucsessful fondant receipe to use and I think I have finally found it! This worked great! It was easy to make, rolled out nicely, and was easy to transfer from work area to cake! (That is where I have the problem). I will be using this again!

Cookgirl Says... 10 Sep 2011 , 9:20pm

Try this Fondat recipe today and love it. I used my kitchenaide mixer with the bread hook attachment on speed 2. The mixer did all of the knead for me. I think it still a little soft, next time I will add more powder sugar until I get a little thicker.

jmswal Says... 18 Sep 2011 , 5:30pm

Where do I find unflavored gelatin and edible glycerine in the supermarket? I really want to try this recipe for my sisters baby shower cake!!

Marilyn2333 Says... 23 Sep 2011 , 12:50pm

What does 10X mean for the confectioners sugar ingredient?

bug55 Says... 27 Sep 2011 , 2:55pm

This recipe sounds great! I have never worked with fondant before, but am going to try this for my daughter's baby shower cake.......I would also like to know if the fondant itself needs to be kept in the fridge, and/or the cake that it's put on. Thank you for sharing the recipe!

metlat Says... 28 Sep 2011 , 8:42pm

For bug55 10X confectioners sugar means it has been refined 10 times.

bug55 Says... 9 Oct 2011 , 10:07pm

Would anyone know how far ahead you can make a fondant decoration (such as a little animal) as a cake topper and have it keep? ALSO...would it need to be refrigerated until topping the cake? I have not yet used fondant, but would like to know before making it for my daughter's baby shower cake coming up on Oct. 22. I am hoping to be able to make the animal up to 1 week ahead, but don't know how to "preserve" it. IF it needs refrigeration, do I put it into a container, or somehow wrap it??? (I plan to frost the cake with buttercream frosting.) I would be most grateful for some help with this. Thank you in advance! bug55

mrsmuske Says... 23 Oct 2011 , 1:39pm

Isn't fondant like gum paste? : Both are stored in an airtight containter at room temp.

BakersNEST Says... 15 Dec 2011 , 5:16am

liked to know about white vegetable shortening..

BakersNEST Says... 15 Dec 2011 , 5:17am

what is white vegetable shortening???

Saurel Says... 28 Mar 2012 , 9:54pm

I use this recipe and while I have excellent results, I find it difficult to achieve a white fondant. It is always slightly off-white.

Does anyone have any suggestions?

Emma4742 Says... 21 Apr 2012 , 4:35pm

Hi, I made this today and loved how easy it is to make and how fab it tastes. I had a problem though when trying to coat my cake. It kept cracking on the corners as I layed it onto my sponge. I re-rolled it thicker to see if this would help but it still cracked. Do you think I'm adding too much powdered sugar and making it too dry?? I added the full 2lb. Thanx.

Margi513 Says... 2 Jun 2012 , 4:22am

Thanks for sharing, this sounds easy and delish! I'm going to try it today to test for a larger cake next month. I'll let you know how it goes....

dcschreifels Says... 24 Jun 2012 , 2:56pm

@Saurel: They make a white food coloring. I've used it and it works.

hamlet4096 Says... 1 Sep 2012 , 2:09pm

@Emma4742, it does sound like you have used sugar, The texture should be pliable but not sticky.

9tingale Says... 16 Sep 2012 , 11:56pm

Hi all. I'm really glad to be a part of cakecentral. I recently picked up baking as a hobby. I made fondant using this recipe. Even though delicious, i noticed that the fondant kept breaking whenever i wanted to transfer it on to the cake. Also,when i added gel color to it, the consistency changed and it lost it's elasticity! Why did these happen and what did i do wrong?

kspringer Says... 8 Oct 2012 , 9:23am

Question I just made another recipe similar to this one when I try adding food coloring it doesn't want to take the color and the texture changes. Is this one easy to color?? I want one that I can pull a small amount off and color when i need.


carriebean79 Says... 17 Oct 2012 , 11:49am

@Saurel I would recommend any flavoring without color. I think this is where the off white comes from... especially with almond flavoring.

Login To Leave A Comment