I am so happy to share this recipe! It has been such a blessing to me! It is yummy, and you can use vanilla or any other flavor you want! I have had many requests for this recipe, and Michele (aka sugarflowers)who originally gave me this recipe, gave the okay to post it here for everyone!

P.S. This is also in her cookbook “The Sugar Fix” that you can get through her website – along with other great recipes!

Michele Foster’s Delicious Fondant


  • 1/2 cup milk
  • 3 packs gelatin (6 tsp – for reference in case you wanted to 1/2 the recipe)
  • 1 cup corn syrup
  • 3 Tbsp butter, unsalted
  • 3 Tbsp glycerin
  • 2 tsp vanilla (sometimes I use more)
  • dash salt
  • 3-4 lb powdered sugar, sifted (at least once)
  • *note – all tablespoons and teaspoons are level, not heaped (had a question about this from another CC’er)


    - combine milk and gelatin & allow to firm

  1. - cook over double boiler until gelatin is dissolved
  2. - add remaining ingredients(except sugar) & cook until butter is almost melted
  3. - cool to lukewarm (I come back to it and stir periodically so it doesn’t form a “skin” on the top or get clumpy)
  4. - strain into mixer containing 2 lb powdered sugar (one bag)
  5. - mix slowly until just combined
  6. - use dough hook, add several more cups of sugar, & mix on low until combined
  7. - continue to add sugar until it holds its shape on hook
  8. - turn onto powdered sugar surface & knead
  9. - wrap in oil painted plastic wrap and put in ziplock freezer bag
  10. - let stand for 24 hours before using
  11. I always coat my hands, counter, and rolling pin with shortening when I’m ready to use. I also have powdered sugar on hand to dust with if it seems sticky, to firm it up a little bit.
  12. I had to do it a couple of times to be able to tell when I had added enough powdered sugar. If it is too stiff, I just add a tiny bit of water, and use more shortening on my hands/counter/rolling pin and that helps to add more moisture and flexibility. Be careful when it’s mixing not to let it get too hard, or it will be difficult to work with and you’ll have to do a lot of “adjusting” to get it the consistency you want it! I would rather it be too soft and be able to add more powdered sugar as I knead. ENJOY!!


min_wilson Says... 24 Sep 2009 , 9:08pm

thank you so much, can't wait to try it on my first paid cake! One question, let it stand at room temp, or in the fridge. I want to make it 2 days before i use it, is that cool?

CakinIt Says... 27 Sep 2009 , 6:33pm

Hi, she reposted this recipe (with some changes made) if you click on the fondant/gumpaste/sugarpaste link at the top it will come up, and this was in the directions: #27.*The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.

rosey422 Says... 28 Sep 2009 , 3:07pm

Hi, I"m in a crunch and don't have time to order black fondant. (cake needed by sat.) don't feel like paying $20.00 for extra shipping. Can I color this in the mixing process? thanks for your help

min_wilson Says... 1 Oct 2009 , 8:45am

i'm making a carrot cake, and covering it with michele foster's fondant, will it be ok if i keep it int he fridge over night, decorate tomorrow, then the person who bought the cake will put it in thier fridge until sat night?

min_wilson Says... 1 Oct 2009 , 8:47am

rosey, another version of this recipe say it would be easier to add color during the double boilder part, or when you start to knead it. Just remember it has to sit at room temp for 24 hours before you can use it on the cake! hope that helps

erineggers Says... 18 Oct 2009 , 9:17am

This is a great recipe. I use it all the time. However, I need assistance on how to get the fondant stiff or harder. If I want to have something stand up the fondant is not tough enough to withstand it. I usually have to resort to sugarpaste. But I would prefer to use this fondant. Is there something I can add to the fondant to make it stronger?

Renaejrk Says... 30 Oct 2009 , 5:57am

If you add tylose to the fondant it will help it harden faster, and it will be stronger. I use this to make figures and flowers.

not_a_desperate_housewife Says... 3 Nov 2009 , 8:34am

Approximately what size cake will this cover?

nadia0411 Says... 16 Dec 2009 , 12:49am

is there any substitute for glycerine, where, i live, it is not available

Renaejrk Says... 7 Jan 2010 , 2:44pm

I forget how much cake this will cover, but it is approximately 4 1/2 - 5 lbs of fondant. I don't know if you can sub anything else for glycerine, but there are places online you can order it.

stephaniescakenj Says... 21 Jan 2010 , 8:11pm

Does anyone know how long this will keep if I have any leftovers and how it should be stored? I usually use Satin Ice, just wondering if I can treat them both the same way. thanks!

Teialukamom Says... 27 Jan 2010 , 2:02pm

naddia0411, Not sure if you've tried your local drugstore for glycerin, but I found a bottle at Walgreens. After many failed attempts at grocery stores and hobby stores I read a post that suggested going to the pharmacy. Good luck!

emmie5 Says... 31 Mar 2010 , 7:55pm

You can get glycerine at Micheal's Crafts store, it is in the baking aisle. Could you tell me if this is a good fondant recipe? I just tries a recipe and it was hard to work with and did not cover the cake well. I just want to find a fondant recipe that works. Its hard to get Fondant where I live, and at Micheal it is very expensive.

SDCakeDecorator Says... 21 Apr 2010 , 8:26am

I think I am going to try this . . . sounds wonderful. What size KA mixer do you need? Will it fit in my 4 1/2 quart?

Renaejrk Says... 23 Apr 2010 , 6:27am

The sugar preserves it, so you can leave it out some - though I do not have a tested specific time for how long. I personally put it in the fridge in the coldest part and have used it after a month (checked it to make sure it was okay though) and have put it in the freezer and used it after 4 months and it was great! I like to save my little bits of leftovers - they really come in handy when I need a little something for a decoration and don't want a whole batch.

I have a 5 qt (or did until the stupid motor blew) so I'm sure it would be fine in a 4.5 qt.

luvbuttercream Says... 12 Jun 2010 , 8:35am

Does anyone know how many cups of powdered sugar this is?? TIA

iasilva Says... 18 Jun 2010 , 11:05am

Hello, I'm new to cake central. I just noticed that someone mentioned buying glycerin at a drug store? I just wanted to mention that I've been told that the glycerin at supermarkets or drug stores could be toxic so your best bet is to get your glycerin from a craft store like AC moore, Micheal’s or a baking supply store. I'm guessing the chemical makeup is different.

LisaMH Says... 22 Jun 2010 , 8:45am

If you go to the Pharmacy the Pharmacist should ask you what you need it for (seeing there are different types of Glycerin). If you tell them it's for food use they will sell you the right kind.

bluerose26 Says... 19 Jul 2010 , 7:41am

How many cups is 3-4 lbs of powdered sugar?

SuzyNoQ Says... 11 Aug 2010 , 6:40pm

Will this work without a mixer? I don't have a dough hook.

POPEYE363TN Says... 8 Sep 2010 , 8:26pm


POPEYE363TN Says... 24 Sep 2010 , 6:52pm

I absolutely love this recipe. Its the best that I've made. It made quiet a bit, tasted just like buttercream(I added 1tsp butter flavoring)had an excellent texture. Highly recommend this recipe.

bakescupcakes Says... 25 Sep 2010 , 4:08pm

Hi, I'm really keen to try this recipe. However I can only get Light Corn Syrup where I live in Aust. will that still work? Lol I couldn't believe I found it! Corn syrup is a product that we don't cook with over here, so I don't know what the difference is between the regular corn syrup and the light.Thank you in advance for your reply.

annettazsn Says... 2 Oct 2010 , 2:56pm

I tried this recipe last night. It is awesome! Turned out GREAT the first time.

calicopurr Says... 6 Oct 2010 , 1:25pm

I don't like the stickiness of making MMF, so with that said, is this sticky like a MMF batch? This sounds great and I like the addition of real butter.

anisaflex Says... 12 Oct 2010 , 10:25pm

Hello everyone, please help me out here. I live very far away from the states, and in my country there is no corn syrop, please tell me what can I substitute it with?

ashbug9 Says... 25 Oct 2010 , 2:32pm

I want to cover a cake with white fondant, does this fondant come out true white or is it more of a cream/ivory color? what about if i use clear vanilla?

ashbug9 Says... 25 Oct 2010 , 2:52pm

nevermind i read the update recipe....

Texas_Rose Says... 27 Oct 2010 , 11:57am

for bakescupcakes: Light corn syrup is the right stuff...it comes in light and dark.

About glycerin at the pharmacy: If it says USP or food-grade, it's all right to use. You can get big bottles of it at the health food store, it's used as a sweetener.

mclaren Says... 15 Nov 2010 , 5:38am

Since I've been using this recipe for two yrs already, I would like to help with some of the ques.

1) I've tried subbing glucose for the corn syrup, and it works.

2) The color is off-white, or creamy. Doesn't matter if you use clear vanilla or not, it does not become white. Am guessing, it takes the color from the butter. (How do I make it really white, I wonder?)

3) Yes you can make this without the dough hook, as the only way I've made this was by using my two bare hands :P since I don't own a stand mixer.

4) One tip, if you live in a hot & humid country or area, you may need more than 4lbs of PS.


Yine Says... 11 Jan 2011 , 1:56pm

Hola, soy nueva en esto y no hablo ingles. Cuando dicen " 3 paquetes de gelatina" a cuantos gramos se refiere, que es un paquete, vivo en españa y aqui es distinto. Por favor le agradecería a cualquiera que me ayudara... gracias de antemano. Yine

MaryPily Says... 28 Jan 2011 , 5:43pm

hola yine, yo también soy de España. acabo de hacer esta receta y por lo que yo entendí tienes que echar 3 sobres de gelatina en polvo, la de la marca royal trae 10 gramos en cada sobre , justo lo q pide la receta, 30 gramos. un saludo

cindy458 Says... 24 Feb 2011 , 12:38pm

do you use whole milk in this recipe?? thanks

POPEYE363TN Says... 24 Feb 2011 , 12:44pm

I've used whole milk, 2% & fat free...I like using whole the best, it made my batch come out stiffer.

SweetcakesCT Says... 6 Mar 2011 , 10:18pm

I made this for the first time yesterday, and it was wonderfully pliable. I did have a problem with trying to make certain decorations with it, but I'm going to use someone else's suggestion and put some Tylose in it. Great recipe; tastes yummy.

Renaejrk Says... 8 Mar 2011 , 8:57pm

If you want a whiter fondant, use shortening instead of butter and clear vanilla or some other clear flavoring. The gelatin is a little yellow so it is next to impossible to get it totally white. You can add a tiny tiny tiny bit of violet to the fondant to whiten it though - but be VERY careful or you have lavendar!!!!

SierraKathleen Says... 5 Jun 2011 , 11:13am

Hi there, I know I'm new to the website but I just had one question I was hoping someone could help me out with: Above in the recipe it says that 3 packs gelatin are required. I've purchased three little boxes of Knox Gelatin but I didn't realize each comes with 4 envelopes inside. Does that mean I just use three of the envelope or all three of my boxes?

Also, I take it the gelatin is supposed to be unflavored? (sorry, I hope this doesn't seem like a waste-of-time question)

Thanks kindly in advance!

sugarcakes2525 Says... 6 Jun 2011 , 6:28pm

its 3 packets of the gelatin. yes its unflavored.

Castrodan Says... 10 Jun 2011 , 9:21am

When you roll this fondant, is it better to do it with conf sugar or with cornstarch??

How much fondant do you get from the whole recipe??

Castrodan Says... 10 Jun 2011 , 12:28pm

If i wsnt to use another flavoring.... Do i subStitute the vanilla?? Thanks for your helpful comments!

dcschreifels Says... 11 Jun 2011 , 7:05am

I always use butter and shortening in my buttercream frosting so it always came out with the creamy color. I found white food coloring at my cake decorating supplier and found it does work. It could help make this fondant white too!

Rendee Says... 16 Jun 2011 , 9:50pm

I am 1/4 cup short on my corn syrup, what can I use for the corn syrup????

Castrodan Says... 22 Jun 2011 , 10:18am

Omg this was so easy to make that im almost nervous that something isnt right! I cant wait for tonight to roll it and see how it goes!!

tangie56 Says... 25 Jul 2011 , 6:07am

I made this yesterday. The flavor is wonderful but it tears when I roll it out. What did I do wrong?

DessertsByLauren Says... 3 Aug 2011 , 3:52pm

I've been to 3 different stores in the pasty few days looking for glycerin, including a health food store, but I can't find it anywhere. What can I use in it's place? I really want to try this recipe.

cakeastic Says... 7 Aug 2011 , 3:23pm

They usually have glycerin in craft stores

kakeladi Says... 9 Oct 2011 , 1:24am

You should be able to find glycerin at craft stores that sell Wilton products. OR try ordering it on line from a cake supply shop.

Chiara Says... 1 Mar 2012 , 10:33am

If you do not have corn syrup you can use Lyle's Golden Syrup in its place. You can use corn syrup as a substitute for glycerin. That is just a sugar source. So again if have only access to English products, the golden syrup is great and tasted better then corn syrup anyways. Happy Baking

countrymom Says... 14 Mar 2012 , 11:11am

If you wanted to color this when would be the best time? I would like to make 5-6 different colors, should I make more than one batch?

norgenata Says... 17 Apr 2012 , 8:47pm

Would be very thankful if someone would tell how much grams is in one cup( of milk and syrup) and how many grams is in one gelatin pack?

littlejewel Says... 21 Aug 2012 , 10:02am

I love this recipe. It is easy to work with and delicious

JennyMx Says... 20 Sep 2012 , 11:33pm

Thank you so much for sharing this recipe! Love the texture of the fondant!

geoff hill Says... 26 Aug 2014 , 5:59pm

How long can you store this fondant?Do you use whole milk for this?

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