Toba Garrett's fondant


I absolutely love this recipe!!!! It’s so easy and yummy tasting….work it like you would bread dough when you are kneading in the sugar. You may not need all the sugar, so be aware of that….Do not refrigerate. Keeps extremely well on the counter. Thank-you Toba!!!!! You are terrific!

Toba Garrett’s fondant


  • Toba Garrett’s recipe wrote:
  • Ingredients

  • 1 Tbsp (1 envelope) unflavoured gelatin

  • 1/4 cup (60 ml) cold water
  • 1 tsp lemon, almond or orange extract
  • 1/2 c (6 oz or 168 g) light corn syrup
  • 1 Tbsp glycerin (optional)
  • up to 2 lbs (908 g) 10X confectioner’s sugar
  • 1/2 tsp white vegetable shortening


  1. 1. Sprinkle the gelatin over cold water in a small bowl. Let it stand for two minutes to soften. Place it over a pan of simmering water until the gelatin dissolves, or use the microwave for 30 seconds on HIGH. Do not overheat. Add the flavouring.
  2. 2. Add corn syrup and glycerin (optional) and stir until mixture is smooth and clear. Gently reheat if necessary, or microwave for an additional 15 to 20 seconds on HIGH. Stir again.
  3. 3. Sift 1 1/2 pounds (680 g) of the sugar into a large bowl. Make a well in the sugar and pour the liquid mixture. Stir with a wooden spoon. The mixture will become sticky.
  4. 4. Sift some of the remaining 1/2 pound (225 g) 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. The fondant should be firm and soft. Rub the vegetable shortening on your palms and knead it into the fondant. This relieves the stickiness of the fondant.
  5. 5. Wrap the fondant in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant woks best if allowed to rest for 24 hours.
  6. Note: If covered well, this rolled fondant dough can be refrigerated for 1 month or frozen for up to 3 months. I do, however, recommend Pettinice RTR Icing (commercial rolled fondant). It doesn’t taste quite as good as homemade; however, it has more stretch. Since it’s extremely flexible, you can do more with it. This product can last for up to 6 months without refrigeration.
  7. Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months.

Comments (12)


I just made this, it was a disaster! I am wondering why, I noticed two discrepancies with the recipe. 1. One envelope of knox gelatin is slightly more than 1/2 tbsp. I added more from a second envelope to make one tbsp measured. 2. Also, it says 1/2 cup corn syrup or 6 oz. 1/2 cup is 4 ounces, so which is it? I used 1/2 cup.

I have to make sure everyone knows, I have this book ( The Well Decorated Cake, Toba Garrett where this recipe came from) and in the book, the errors are listed too.

Anyone have any insight?


Ok just got done making batch #2 to experiment with where the recipe was misprinted in the book. The gelatin is one envelope, which for my Knox gelatin, is considerably less than 1 Tbsp. When I added the measured Tbsp, the liquid never went clear per the instructions. When I added the envelope only in the second batch, it went clear. Also, I opted for the metric measurements for this round of experimenting, so I used 6 ounces of light corn syrup instead of "1/2 cup". I am still wondering what that was all about, perhaps that is the weight of the corn syrup? I did use a scale, maybe Toba meant weighed ounces instead of fluid ounces. Hmm. Maybe I just misunderstood that one. So, results? Very soft, extremely easy to roll. Stuck to the counter like mad, tried crisco and then wiped that up and used just cornstarch. It was useable, but probably needed the full 24 hours of sitting per the recipe. It ended up with tiny cracks on the corners, and was very hard to smooth onto the cake nearest the bottom. I do think this recipe has massive potential, once I figure out which parts of my ordeals are user error and which parts are misprints (in the original printing of this recipe, not by lilscakes of course! Bless her for posting this) it was an adventure but I think I am better for it. Ciao!


Ok, last follow up. I have made this quite a few times now, and have to say I don't think I will be making it again =( It is a dream to knead and add color in etc, but keeps getting these tiny hairline cracks on my finished products, and it is so soft I had a cake sag and bulge for the first time yesterday because of the extra stretching it did after it was placed (high sides). I never had that prob with MMF, so even though I hate making MMF over the ease of this one, I am waving the white flag this time. If this is user error, will someone enlighten me? I would greatly appreciate it...

Again, a huge thank you for posting this. Your time and effort are appreciated so much!


Jemoiselle - did you use the optional glycerin in the recipe each time? If you did not..that would explain the cracking. Just a thought.


I have made this recipe often just using the easy measurements. I always use 1 packet of knox - I have never taken the time to measure it out with the stated water. I always used the 1/2 cup of corn syrup, usually use all vanilla for flavoring and I do use the glycerin because it really makes for a wonderful fondant. Glycerin really makes fondant workable and smooth. I mix in a bowl until it starts to firm up a bit and then turn out to knead by hand on the counter. I choose this method because I like to be able to feel when the fondant reaches the proper consistancy. I live in a dry climate so usually I have a bit of sugar left over but on occasion I have had to use extra which is why I like to go by feel when kneading in the last half of the sugar. I always refrigerate overnight and use the next day. It does need to rest. I have never had any trouble refridgerating but it is fine stored at room temp too. This is still my favorite fondant to make.


Made this recipe in the past with no luck. Just made it again , this time using less conf. sugar 1 1/4 to 1 1/2 lbs. Used my kA to mix , a pound of sugar with all the liquids. It's very soft. Double wrapped it and left it to proof for 24 hrs. Next day ,added about 1/2 c sugar, kneading until reaching the right consistency. Dusted silicone Matt to keep it from sticking. Rolled it out , turned out great!!!


I think the weather had a lot to do with how the fondant turns out. Especially if it is very dry and hot there. I live Washington and haven't had any problems with cracking. I usually make MMF tho I will try this one and see how well it works.


Many of you expressed confusion as to the weight of the corn syrup being a misprint. When measuring heavy dense liquids such as corn syrup, you must multiply the standard weight measure by 1.5 (4 oz. x 1.5 = 6 oz.).


I use this recipe all the time with no problems. I do, however, use more powdered sugar than what's called for in the recipe. It might be because I live in the pacific NW where it's very humid...


This will work better if you use the glycerine. Also, I don't ever use light corn syrup. Use glucose. It's thick. There's a difference. You can substitute 1 for 1. The difference to a perfect fondant is this substitution. Light corn syrup has more water. You have to reduce the amount of water in your fondant if you use corn syrup. You also need a tiny amount of shortening melted with the other stuff. See more here.


In the introduction it says "DO NOT REFRIGERATE" but step 8 says to wrap it and put it in the refrigerator. Which one is correct?

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