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

Ingredients

  • 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

Instructions

    1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.

  1. 2. Let gelatin “bloom” or become firm, usually less than 5 minutes.
  2. 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.
  3. 4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
  4. 5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
  5. 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.
  6. 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.
  7. 8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 13. Allow fondant to rest at least 6 hours or over night.
  13. 14. Knead only the amount required until smooth before rolling out to cover cake or board.
  14. VARIATIONS AND OTHER INFORMATION:
  15. 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.
  16. WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
  17. 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.
  18. GENERAL INFORMATION
  19. *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.
  20. *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.
  21. *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.
  22. *The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
  23. *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.
  24. *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.
  25. *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.
  26. *This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.
  27. 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 www.lickthespoonproductions.com 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

SharonK1973 Says... 5 Sep 2009 , 7:32am

The absolute best. I won't use any other fondant! Thanks so much for posting this!

Rehan Says... 8 Sep 2009 , 2:06am

The fondant not only has a great consistency, but tastes lovely - certainly miles away from my store bought variety!

jobueno Says... 2 Nov 2009 , 9:29am

I have always used this recipe and always have had raving results.

letsgetcaking Says... 5 Nov 2009 , 5:50am

I'm excited to try this recipe, but a little nervous. Is it possible to make with out a mixer?

nadia0411 Says... 16 Dec 2009 , 12:27am

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?

nadia0411 Says... 16 Dec 2009 , 12:31am

also ingredients has cream but recipe says milk, please clear the confusion

Renaejrk Says... 7 Jan 2010 , 2:39pm

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.

ThreePrinces Says... 8 Jan 2010 , 5:22pm

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.

Bake-350 Says... 11 Jan 2010 , 3:55pm

can this be made without the glycerin or is there something you can use instead? Thanks

dvmcafee Says... 19 Jan 2010 , 2:42pm

I also have no glycerin and want to know if I can make this with out it? Is there a substitute?

amyvelez11 Says... 29 Jan 2010 , 8:18pm

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!

Reneesg Says... 7 Feb 2010 , 4:17pm

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.

EliC Says... 9 Mar 2010 , 11:34am

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

metweety6 Says... 16 Mar 2010 , 2:09pm

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

chocolatestone Says... 18 Mar 2010 , 5:47am

@EliC read the variations at the bottom of the recipe

JNB5 Says... 18 Mar 2010 , 8:32am

Amazing! I added the white chocolate chips and it was wonderful. Tasted just like my buttercream icing!

Jemoiselle Says... 1 Apr 2010 , 9:27pm

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!

nadia0411 Says... 18 Apr 2010 , 4:49am

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.

Bekah1984 Says... 26 Apr 2010 , 6:03am

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!

chocolatestone Says... 19 May 2010 , 3:16am

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.

abeane Says... 21 May 2010 , 11:52am

Can this fondant be used for figures?

TSI-love Says... 4 Jun 2010 , 8:40pm

Just made this fondant. Have yet to actually roll it out and test the durability, but it seems promising. If it works like it tastes, I am just going to be SOOOO happy!!!! Used the white chocolate and milk instead of cream, and the taste was amazing:) Thank you so much for sharing this!!! Newcomers like me who dream of doing this stuff would not be able to succeed without people being so kind and offering all of this information:)

katielb Says... 8 Jun 2010 , 12:02am

Just a nudge on Bekah1984's comment as i would like to know too :)

"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!"

Renaejrk Says... 8 Jun 2010 , 10:04am

You can add tylose to this and it is great for figures and flowers. Actually, Michele doesn't really use gumpaste for her beautiful flowers, she uses this with tylose! As far as the recipe variations go, I have talked to Michele and we have done it all 3 ways (3 recipe posts) - honestly for me I use the 3 tbsp, though I use gelatin packets that are each 2 tsp so I just use 4 packets which doesn't quite make 3 tbsp - but it works for me! Just be careful not to add it too much powdered sugar - you can always add in more but you can't take it out! :) If you add too much you will get the cracking and/or elephant skin and you have to really work with it to try and fix it.

shimmering Says... 10 Jun 2010 , 3:25pm

Does it matter if I make a smaller batch, like with only 1 lb sugar and split the recipe accordingly. Do you think it will affect the consistency.

TSI-love Says... 10 Jun 2010 , 10:58pm

All right.... I need some help. I also have a few questions about this recipe and what I did wrong (lol). I did substitute milk for cream, and I added 6oz. of white chocolate to the recipe where it says. I have a 6qt KitchenAid, and put the fondant in there with the dough hook just as directed. It has been very hot and muggy here though, actually around 95 degrees, and this was one of those nights. Therefore, it kept seeming like the fondant was still too "runny" in the mixer while I was slowly adding the 10x. I have to say it was stiff when I took it out of the mixer and started kneading it. All said and done, I think we used 5lbs of 10x total to make the fondant. It was in the fridge for two days. When I took it out to use it, it was ripping like crazy. I had to add a ton of crisco to make it workable, and then it was just extremely sloppy (showed every little bump, stretched VERY far when trying to put it on the cake). So I was just hoping for suggestions. I really like the taste of this fondant and that it doesn't stick to the roof of your mouth and melt like MMF, but I liked the texture of the MMF I have been using WAAAAY better than this one came out. Should this have the same texture? (Sorry for the book!!!)

shimmering Says... 16 Jun 2010 , 8:23am

I had a similar problem too, just like TSI-love. I made a small test batch though. I did only for a pound of sugar and so reduced the quantities. It was raining that day but I didn't use all the 1 pound sugar. I stopped when the consistency of the fondant seemed firm enough. Then I let it rest for 24 hrs and when I took a small piece out of it, it kind of broke, it didn't stretch like the wilton one. So I kneaded it with Crisco to make it stretchy. It was stretchy alright. I mixed in some gumtex to make roses. It was too soft, because the balling tool didn't ruffle the rose. And even after about a week, the rose isn't dry. I haven't covered a cake with it, but when I was balling it on the sponge pad, the sponge pattern actually came over the fondant. Well I don't know if I am supposed to mix more sugar or something else ? Any clue anyone ?

pooky1969 Says... 19 Jun 2010 , 2:05pm

How much does this recipe make? What size cake will it cover? Thanks in advance.

melamel Says... 28 Jun 2010 , 10:24pm

I love this recipe and I haven't gone back to marshmallow fondant since. My little 8-year-old brother thinks that it tastes just like MMF, and considering that the ingredients in marshmallows and the ingredients in this fondant are nearly identical, that's understandable. Still, he and everyone that has tried this recipe absolutely LOVE IT. It works much better than store bought fondant and isn't a terribly sticky mess to make like MMF! Thank you, Michele, for sharing!

kissthecook26 Says... 8 Jul 2010 , 8:15am

can you use margarine instead of butter?

wendalls Says... 18 Jul 2010 , 10:34pm

What is a sub for corn syrup

I found this: # 2 c. white sugar # 3/4 c. water # 1/4 tsp. cream of tartar

What do you reckon - corn syrup is just a sweetner yeah?

wendalls Says... 18 Jul 2010 , 10:36pm

What does the cornsyrup do in this recipe - could you just use water as there is 3.5 lbs of icing sugar?

BosCakes Says... 25 Jul 2010 , 2:28pm

looking forward to trying this recipe...how much does one batch yield? if i wanted to flavor it with almond extract, how much should I use? Thanks!

SweetChica Says... 29 Jul 2010 , 10:49am

I just made this fondant and I noticed that it didn't come out smooth. The fondant is resting now so I'm hoping that it will come to overnight. The fondant currently has a lumpy look to it. Is it suppose to look like this or did I do something wrong in the process?

wendalls Says... 2 Aug 2010 , 2:40pm

I just made a batch - feels like close to a kilo of fondant - quite a bit. Cost aprox $7.50 NZD to make. I split into yellow, white and choc. It's winter here at the mo so it's cold, and when I touched it this morning it was quite hard. Heres hoping a quick blast in the microwave and some kneading will it soften it up. TRES excited about trying this fondant.

xx

Annabakescakes Says... 4 Aug 2010 , 5:20pm

For those of you adding tons of powdered sugar in the heat and humidity, then it turning out hard, that is your problem. I know it looks bad, but just leave it soft and wrap it and leave it overnight, then check again the next day. You may need to add a bit more powdered sugar, but not as much as the day before. I did it myself last summer. It was real hard the next day and tearing so I kept putting glycerin in it then it finally got nice again. Also, wait for the syrup to get room temp or a tiny bit warmer before you begin to add it to the powdered sugar. If it is too warm, it is runny after 4 lbs of powdered sugar. Just wrap it and leave it alone, it'll firm up on it's own and still be pliable.

osikodede Says... 7 Aug 2010 , 7:51am

Just made half a batch this evening and am loving the feel and taste of this stuff! Thanks lots Michele for sharing.

Rosie2 Says... 23 Aug 2010 , 3:20pm

I made a couple of batches of this fondant over the weekend and it was really hard to work with. The fondant was hard and it was quite a work out to knead. However, I do remember that the liquid was too hot when I added it to the sugar...could that be why it was so stiff??

Rosie2 Says... 28 Aug 2010 , 10:58am

Any input on my question?? my fondant came out quite hard and even with lots of glycerin it would still very hard to knead. Although, when I was making it I did add the liquid while it was still hot...could that be the reason why it turned hard??? any inputs will be appreciated, thank you!!

BTW, I do love Michele's fondant, thank you Michelle!!!

FromScratchSF Says... 1 Sep 2010 , 3:39pm

I normally make marshmallow fondant but I need something a little more durable and I want it organic... and Yum yum yum, I just made this for the 1st time, and it's fantastic! I used organic powdered sugar, organic agave nectar substituted for the corn syrup (used 1/2 c. agave nectar mixed with water otherwise it'd be too sweet), and organic vanilla, butter & cream (I am very lucky where I live - all that is available). The only non-organic ingredients I used are the Knox and glycerin, but now that I know I'll have uses for both, I'll get both in organic and I'll be the 1st baker in San Francisco offering 100% organic fondant! It's a little ivory form the agave, but I'm totally OK with that! Thank you!

Tiffany0481 Says... 5 Sep 2010 , 7:59pm

Tonight is the 2nd time I've made this fondant. The first time was frustrating but the fondant turned out okay on the cake itself. It just took a long time to get it to where it needed to be. Tonight, I am not sure if it will turn out or not. I just need to know if after the fondant comes out of the mixer if it is very sticky? Any help would be greatly helpful. Thanks!! FYI: Typically I make MMF, but I am trying to switch to this due to all of the rave reviews.

Ashley1212 Says... 6 Sep 2010 , 1:02pm

I made this fondant yesterday for the first time. I have tried to make MMF but it was so messy and sticky I couldn't stand it. I am a novice baker so I looked for something easier. After reading all the reviews and comments for this recipe, I decided to give it a try. I don't have a KA mixer so everything was done by hand!!!! I have mixed reviews.... I love the quantity that the recipe made, it tastes great, and really inexpensive. I have to work on the consistency (too soft even after letting it sit overnight), getting my colors right (I needed several different colors, so i added the colors after it set), and whether to use crisco or powdered suger to work it. I have to make it again (but not very soon since I put half the batch in the freezer!!!) to work out the "kinks" but I would definitely recommend this reacipe

vanki Says... 9 Sep 2010 , 11:23am

How much will this recipe make? I am making a cake this weekend with a 9" square, a 7" round and a sculpted zebra that would need to be covered. Do i make two batches right off the bat or do you think one will be sufficient?

moxey2000 Says... 25 Sep 2010 , 2:33pm

I made this recipe this morning and used it one hour later! I've made it a couple of times before, but I always left it overnight. I realized too late last night that I was out of corn syrup! Argghh! Ran to the store this morning and then made the fondant. I really hoped that it'd work and it did...beautifully! I made the white chocolate version, so yummy! This is better than any pre-made fondant, so much cheaper, and easier to get.

Christineh168 Says... 29 Sep 2010 , 1:14pm

Help! My gelatin won't firm up--why? I put 3 tbs of KNOX unflavored gelatin on a 2 cups of milk following the instructions. I even tried putting the mixture in a ref and still no luck. What am I doing wrong?

Annabakescakes Says... 29 Sep 2010 , 2:26pm

It isn't 2 cups, it is 1/2 a cup! You either need to made a quadruple batch, or throw that away and start over!

Candice56 Says... 11 Nov 2010 , 2:57pm

Never made fondant never tried it almost whimped a few times at just buying the wilton brand but alays put it back on the shelf, I made this recipe today and it turned out so nice, I followed the directions to the T and it looks just beautiful, it's resting on the sink counter all wraped as the directions indicate and I ended up using a spot more of powder sugar, the directions looked a little intimidating, but they are very easy to go by. I can not eat this but I'm sure my family will enjoy it I have 4 seperate cakes to do for my family on the 27 this month. Thanks to all who share thier tips and recipes.

Renaejrk Says... 12 Nov 2010 , 4:02pm

Those of you that have had problems, don't give up! This is absolutely the best stuff ever :). There are so many things that can affect things made from scratch - definitely don't add the liquid to the PS when it is hot, let it cool first. I always stir mine as it is cooling so I don't have problems with it forming a skin on the top too. Don't over-add PS either, like I said before - you can always add more but you can't take it away!

Candice56 Says... 12 Nov 2010 , 9:55pm

I tried a tiny nibble of the fondant I made yesterday holy cow is this good or what, my husband always thought fondant would be sickning sweet was he in for a suprise when he tasted it this changed his mind he really liked it. This recipe is a keeper I will mke cakes with it no problem, the texture and everything about it is great.

becky8101 Says... 1 Dec 2010 , 6:01pm

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TSI-love Says... 8 Dec 2010 , 9:13am

Okay... help me out here:) I tried this fondant again, but to be fair; I did half the recipe. It seemed soft right after I made it, but I put it in the fridge anyway and left it alone overnight. When I took it out the next day to use it, it was kind of soft, but still tearing a lot. SO... I mixed in a bunch of glycerin and made it soft so that I could use it on the little cake I made. After I put it on the cake and rubbed the sides on, it seemed like it felt sort of crumbly on the outside, not smooth and very soft like MMF. The taste is what keeps making me retry this recipe. Everyone likes it better than MMF. PLEASE HELP!

vanilladreams Says... 24 Jan 2011 , 9:38am

Is there a particular brand of Tylose you recomend?

jenscreativity Says... 24 Feb 2011 , 4:47pm

ok, I'm going to try this today but wondering, a question that I haven't seen answered yet, was how much does this fondant recipe yield? Anyone tell me? I'm excited to try this! Thanks Michelle!

Annabakescakes Says... 24 Feb 2011 , 5:58pm

When I make this, I shove it in an old plastic shortening container. It fills it to top, and then a little more. I covered an 8 and a 6 and made a fondant bear that was about 6" tall including legs, and part of the cake had 3 layers. Plus stripes and dots and I still have enough to cover another 8". So definitely enough to cover a 6, 8, and 10,

jenscreativity Says... 24 Feb 2011 , 6:16pm

Thanks sooo much! I just made it and OMGOSH! It's SOOOOOO good! I can't wait to test it out on my cakes tomorrow, so fondant can sit..Someone stated it's a little work, but SOOO MUCH easier than MMF for some reason. Maybe because this it's already so pliable from the glycerine. Even I added that to my MMF an it still took a lot of kneading..so I'm so far happy with this!! YAY!! One question is I used CK glycerine and that can be expensive for this fondant, but does anyone use Wilton brand ? It would be cheaper if it works just as good. Thanks and I"m soo excited to see how this works tomorrow on my cake!

jenscreativity Says... 2 Mar 2011 , 1:17pm

OMGOSH!! THIS is the ultimate fondant for sure! I will only go back to MMF if someone requests it..otherwise,,this is my ideal fondant for now on! I love this stuff and the fact you don't need to reheat it if it feels too tough..just to add glycerine to loosen up..I LOVE< LOVE< LOVE this stuff!! I'm sooo glad I tried it!

shanesami Says... 4 Mar 2011 , 10:44am

I am making a jewelry box cake for my grandaughter 4th birthday next week. I will be covering a double layer 9 X13 and a top the same size. Will one recipe of the fondant cover all of this? Thanks, can't wait to try it!!!

Jessers Says... 4 Mar 2011 , 11:30pm

I can't seem to find Glycerin....can I use somethin else? Help, I really want to try this recipe!

SweetcakesCT Says... 5 Mar 2011 , 8:37pm

Made this recipe tonight, and after a few little glitches, it's now resting. It tastes wonderful, and, as others have said, it is so easy to knead. I'm hoping that when I use it on my cake tomorrow, it will be just as good as I think it will. Thanks Michelle for the recipe, and all others for their tips and help.

Annabakescakes Says... 5 Mar 2011 , 9:28pm

1 batch will cover a double 9x13 and lid, you can roll this this very thinly. You can find glycerin at walmart or any pharmacy. If it is USP grade, it is better than food safe. Much cheaper than Wilton or any other brand I have found.

abccupcakes Says... 12 Mar 2011 , 10:14am

I made this recipe completely by hand and it turned out absolutely perfect!!

la_Torta_Dulce Says... 16 Apr 2011 , 5:04pm

I made this tonight and I am in love with the taste. It's raining out so even though it's a little sticky yet, I didn't add more sugar. I will knead it out and if it needs it, I can always add more tomorrow. It's super important to strain the gelatin mixture before adding it to the sugar because if you don't, you could end up with small clumps of it in the finished fondant. I didn't have a mesh sieve so I'll just pick em out as I go.

ebraddy Says... 22 Apr 2011 , 8:04pm

I've made this recipe a few times and it usually turned out great, but the last time I made it, it ended up with a bubbly texture to it. Any ideas why?

berrycupcake Says... 10 May 2011 , 7:50am

Should I use powdered sugar containing corn starch?

SugarPlum07 Says... 11 May 2011 , 11:21pm

This recipe calls for "cream" - what does that mean? I'm used to making MMF and I wanted to try this out after all the great review. Does the cream mean whipping cream? And is using milk just as good? Thanks for any replies :)

biculina Says... 12 May 2011 , 3:50am

Can I replace corn syrup with honey?

jewordsoflife Says... 26 May 2011 , 7:09pm

I made this yesterday and was a little concerned that it was going to have little bits of gelatin in it. Even though I did strain it per the recipe, I think some smaller bits passed through the strainer. Well, today I went to taste a little bit and was first of all VERY please with the softness and texture of the fondant (I didn't find any little bits of gelatin), unlike MMF which is usually really hard and requires microwaving. Secondly, the taste was wonderful!! Now, I love the taste of MMF (especially after having tried wiltons-yuck) but this fondant is the bomb!!! I have yet to use it to cover a cake or to make fondant accents with but I am very hopeful that it will work as good as it tastes! I also hope to find that it holds up to coloring well too! :-) THANKS for sharing this recipe!!!

Walkinmomma Says... 18 Jun 2011 , 8:12am

Today is my first try to make this fondant. I plan on halving the recipie for a small cake and my question is: do i Need to reduce the one minute and the two minutes times for the microwave for a half batch?

CakePerlz Says... 9 Jul 2011 , 7:35pm

has anybody tried using this fondant with the cricut cake machine?

Cosima Says... 30 Jul 2011 , 10:28pm

I went to my local Safeway store today and looked all over for Glycerin. Not too many people knew what it was. For whatever reason we passed the pharmacy and I asked my husband to ask the Pharmacist. He thought I was nuts but he asked anyway....and low and behold, they had it behind the pharmacy counter. It was quite pricey.... it was $10 for a small bottle (I didn't look at the oz on it) but you can buy it cheaper online. Do a search if my link below does not appear within this comment. I came across one for $5.00 for 10oz. Glycerin is a softening agent. Found and used in a wide variety of things. http://www.eckraus.com/FLV310.html

ABOUT GLYCERIN: (FLV310) Use Glycerine in your wine to give it more body. Glycerine increases the wine`s mouth-feel giving it a fuller, more pleasant texture. Glycerine also smoothes over some of the harsh characteristics that are prevalent in most younger wines. It is a colorless, odorless, viscous syrup that has little noticeable flavor except for a slight sweetness. That makes it perfect for taking any wine and turning it into a big, macho red. Glycerine can also be used in cordials to enhance their body.

DessertsByLauren Says... 3 Aug 2011 , 4:17pm

I see no one has answered the question yet about making this without glycerin. Does anyone have an answer? I've gone to several stores and I just can't seem to find it. I even have a bakery supply store by my house and they don't have it in stock. Any advice would be great! Thanks!!!!

DessertsByLauren Says... 4 Aug 2011 , 4:54pm

Ok, I found glycerin and made this this morning using this exact recipe and while it tastes amazing, I kept adding glycerin but it kept taring. It tore and was kinda dry. I'm not 100% how this cake is going to turn out. I may have to peel it all off and start over with Satin Ice. I will try this again with the updated recipe of 2TBL that I found, and I really hope it works. I'm so disappointed. I've never had success with making my own fondant and I really want to.

cocoachanel Says... 11 Aug 2011 , 7:51am

in a total pinch you can sub. corn syrup for glycerin. hope that helps. i have done it several times when i have run out and it will work. i do prefer the consistency when glycerin is used.

jeckaaa Says... 13 Sep 2011 , 12:20pm

hello! what's the difference between this and then other recipe calls for 2TBS gelatin, glycerin and butter?

http://cakecentral.com/recipes/7446/michele-fosters-fondant

Please let me know. THank you!

jeckaaa Says... 13 Sep 2011 , 1:52pm

hello! what’s the difference between this and then other recipe calls for 2TBS gelatin, glycerin and butter? Please let me know. THank you!

SweetcakesCT Says... 20 Oct 2011 , 2:11pm

Made this fondant last night. I usually make MMF, but thought I'd try this instead. I didn't consider it to be that much work, but even so, the result was excellent. My batch came out nice and smooth and durable enough to do just about anything with. I will probably still add some tylose when making figures, but this is definitely my go-to recipe for fondant from now on. Oh, and the taste is delish. Thank you Michele for posting this!!

escaliba1234 Says... 7 Dec 2011 , 8:34pm

Can this be made just as well by replacing the microwave oven with a double saucepan on the stove? I do not have a microwave and would like to try this recipe. It is amazing how many things one can do with a double boiler or double saucepan. Many thanks.

Sugarflowers Says... 7 Dec 2011 , 10:03pm

"Can this be made just as well by replacing the microwave oven with a double saucepan on the stove? I do not have a microwave and would like to try this recipe. It is amazing how many things one can do with a double boiler or double saucepan. Many thanks."

I started with and still use a double boiler. Microwave ovens have so many power variations that a true time and setting can be established. It's also easier to watch in a double boiler.

The microwave is faster, but it's not my favorite way to cook. It is so easy to make the mixture too hot. Not only does this take longer to cool, but it can ruin the gelatin and crystallize the corn syrup.

Thank you to all for the nice comments. I really appreciate them.

Michele

Creativecakesbychris Says... 14 Jan 2012 , 11:38am

I love this Fondant! It was so easy to work with and tastes great! I am going to try adding some white chocolate to it next time! Thank you so much for this receipe.....it just made my life so much easier! xo

unctoothlady Says... 4 Feb 2012 , 7:55am

I made this fondant recently and I will say that I will NEVER buy Satin Ice or Fondx ever again! It feels the same, tastes way better and is super easy! Thank you for this recipe! :)

andreakeers Says... 6 Feb 2012 , 11:59am

can i use gelatine powder in this recipe? and is there anything i can use as a substitute for corn syrup thanks :)

Systers Says... 11 Feb 2012 , 4:51pm

Can I use dark corn syrup instead of light corn syrup in this recipe?

Tinkerbel1130 Says... 25 Feb 2012 , 5:51pm

I always use MMF. I just finished a wedding cake and delivered today. For some reason my MMF was not working right so Indecided to make this. I have to thank you. This is by far the best and I doubt I will be using MMF ever again. Super easy to make and was wonderful. The only problem I had was it was to elastic and I couldn't get it to roll out. Not sure if something went wrong during making. Quick fix I heated it up in the microwave for 15 seconds and kneaded it and wow it rolled out beautifully. Thank you again for sharing this recipe. Will for sure continue to make this. I can't wait to try the white chocolate or chocolate.

MsMonica Says... 26 Feb 2012 , 11:00am

When a recipe states "Cream" (ingredient) is that a whipping cream? Creamer? Heavy Whipping Cream? Please help me. I never know with that. Thanks!

MsMonica Says... 26 Feb 2012 , 3:12pm

Oh...and does anyone know...Regular or Unsalted butter? Thanks!

countrymom Says... 14 Mar 2012 , 11:16am

I have only use fondant once and it was store bought... It was horrible. I really want to use fondant again and was wondering how this is in comparison?

lynnelow Says... 21 Mar 2012 , 8:05pm

Does anyone know if this fondant work well in hot and humid climate? Thanks.

ggina Says... 5 Apr 2012 , 8:17pm

I am very excited to try this fondant based on all the rave reviews... I just had two questions:

1. Can I use Agar Agar instead of gelatin?

2. Does this fondant work well in a hot and humid climate? I have not seen good reviews about other fondants and humid weather!

Thank you!!!

sweetmelodee Says... 8 May 2012 , 11:37am

I love this fondant and normally I don't like fondant period, so I was excited this worked out. My one question is it kept sticking to the mat I was rolling it out on, I tried using more powdered sugar but by the time i got it to the point that it wouldn't stick it was so dry and cracking can I use shortening or something? Any suggestions?

jkimura25 Says... 9 May 2012 , 8:50pm

I came across this recipe a couple of days ago and decided to try it. AMAZING. Not only is the flavor great, but this fondant is so smooth and elastic and better than any other fondant I've bought! I measured the powdered sugar out on my husband's postal scale cuz I'm obsessive like that I guess...lol...and used just about 3lbs and 2oz....at first I was a little scared and thought I should mix more sugar in, but I decided to wrap it up in plastic wrap and let it cool...and it turned out perfect! I'm so excited! I rolled the fondant out with a little crisco on the table made a little mini cake for my daughter's 1st grade teacher for appreciation week and it went on flawlessly! Can't wait to work on my Animal Muppet Cake order tomorrow! Thx so much for sharing this recipe! I hope I never have to buy fondant again! =)

LaraGall Says... 21 Jun 2012 , 8:44pm

Well I've been meaning to try this recipe for months and I finally did tonight. It's currently resting and I'm sure I'll come back to comment again once I pull it out in the morning. I had previously read all the comments, but didn't just before making it and now I kinda regret it! It is a bit hot and humid here (100 degrees today...ugh) and I had to keep adding the sugar to keep it from being so sticky while it was mixing. So I fully expect it to be too hard and cracking tomorrow... I was surprised that my hubby found glycerin with the cake colors at Michael's. But I think I'm going to look at my pharmacy to see if I can find it cheaper. This fondant comes highly recommended and has wonderful reviews, so I am very excited. I have customers who specifically ask for NO FONDANT because they don't like the taste. And I've never even made MMF bc this recipe was given to me before I ever got a chance to try it! So thanks in advance for the great recipe...I'lll be back to give my update in the next day or so!

ryanmike Says... 5 Jul 2012 , 4:47pm

After trying other MMF recipes and failing miserably, I just about gave up on homemade fondant. While looking through the recipe section on this site, I came upon your recipe and decided to give fondant one last try (I really hate shelling out the $$$ for Satin Ice). Boy was I glad I did. I will never buy Satin Ice again. This fondant is fabulous!!!!

majormichel Says... 22 Jul 2012 , 4:57pm

I made this fondant last night to decorate a few dummies for the up coming bridal show. I am very very pleased with it. I used water instead of milk and did not add any flavoring and it still tasted great. After letting it set overnight, I put it in the mircowave for a few minutes as it was a bit stiff. It is softer and can roll out thiner than satin ice. Now on to another batch I will be colouring purple. Great recipe. I purchased glycerin from Walmart Pharmacy $4.49 for 100 ml bottle much cheaper than the Bulk barn and Michaels.

hummingofelia Says... 2 Aug 2012 , 1:49am

im just a starter in cake decorating, and i am very much frustrated on my first tried fondant that is the reason why i came to this page. so i tried this fondant and i am very much happy with the result. i am living here in the Philippines and its quite humid here, but this fondant is so perfect. ..i have no problem at all..thanks for sharing.!

baby_weasel Says... 3 Aug 2012 , 1:22am

thank you for the wonderful recipe! The taste is great! Only problem for me was the texture: I couldn't find powdered gelatin so I subbed gelatine sheets (using same weight) and the paste came out way too soft... Any ideas on how properly subbing gelatine sheets for gelatin powder? Thanks!!!

flourjuice Says... 10 Aug 2012 , 8:51pm

I have found my new fondant recipe!!!! Thank you so much. MMF was driving me crazy. It cracked constantly. This recipes never cracks and has the perfect flavor. It worth the extra steps for sure!

jassira28 Says... 16 Aug 2012 , 8:43am

Can I use candy melts to make the chocolate version?

SweetSomethings4U Says... 25 Aug 2012 , 3:32pm

When I make this recipe my fondant comes out transparent when I roll it to cover a cake. Any ideas why this is and how to fix it? I want to cover a chocolate cake with white fondant, but I can always see the cake underneathe. Thanks.

campalaboud Says... 8 Sep 2012 , 11:28pm

I realllllly love this recipe!! It was easy to us and perfect!! I normally use carma fondant but this is even better!!! I love the texture and the whole experience, the only concern I have and please correct me if I am wrongs, is the gelatine supposd to have an annoying smell? I added like 4 tsp of vanilla to cover the smell but it bothered me.

Dreams81 Says... 21 Sep 2012 , 1:28pm

I don't usually take the time to say anything on the recipes I get off here but I have to say I absolutely LOVE LOVE LOVE this recipe! It is my never fail recipe. I agree with others the texture is so smooth and wonderful! Thank you so much for posting (and updating) this recipe! I use the double boiler instead of the microwave....takes a little longer but like I said this is my never fail recipe. Sometimes I don't have the gelatin and it still comes out wonderfully! Takes the food coloring wonderfully as well. Many thanks! ;)

sashad Says... 26 Sep 2012 , 8:30pm

Hi I just wanted to check..when you say powdered sugar you mean Icing sugar right?

chaka1 Says... 2 Oct 2012 , 3:14pm

Can you use this fondant on cut out cookies? I've used MMF before, rolling it, cutting it with my cookie cutter and then applying it to cookies when they come out of the oven. The heat of the cookie makes the MMF stick to it. Do you think this fondant could be used the same way? Thanks.

sashad - yes, powdered sugar is the same as icing sugar.

BakeMiaCake Says... 12 Mar 2015 , 7:02pm

Been using this fondant for years.  Love it.  I actually got it from a Colette Peters book.  I've made some changes to it to make it my own, have gotten only excellent reviews on it.  I don't understand why anyone would buy their fondant when they can just make this.  And I will never understand why anyone would use marshmallow fondant.  TOO sweet.  That's the base for Satin Ice and I don't like it at all.

Sugarflowers Says... 12 Mar 2015 , 7:57pm

Wow. I'm surprised at how many comments this post still gets. 

I apologize for not answering any questions for quite some time.  I do not do cakes anymore and I have not gotten any notifications of posts to this thread.  Thank you thank those who answered a question or two for me.

So if anyone wants to get in touch with me, my email address is: sugarfix2@att.net .  I do check my email regularly.  

Thank you so much for all the wonderful compliments.

mbblack Says... 1 May 2015 , 9:18pm

This is still the best recipe ever! Tried it for the first time today after trying different fondant recipes, MMF and even trying homemade marshmallows and trying to melt them down and make MMF.

For people who are surprised at how much this tastes like MMF, go look up a recipe for homemade marshmallows! This takes you through the steps of combining the ingredients of marshmallows+powdered sugar. Just beware, do not take another recipe and try to tweak it to make fondant!! I've tried multiple ones and it just doesn't work. Your fondant turns out really hard, and really breakable and NOT stretchy.

So if you like not having store bought mallows laying around for fondant, because really, what is in those things, use this recipe.

This recipe has all the liquids figured out just right. I'd be curious what would happen if you whipped it into mallows....hmmm

To answer some of the questions that keep popping up: 

What can I use in place of the glycerin? Nothing, glycerin is a humectant that pulls moisture in, keeping the fondant from drying out. Since the only ingredients in glycerin are....glycerin, you cannot make it nor replace it with something else. A google search will tell you where you can order it. What can I use instead of corn syrup? Make your own syrup: one part water to one part sugar, boil vigorously and stir until the sugar is dissolved. Measure out how much syrup you need. What is powdered sugar? This is also known as icing or confectioners' sugar. I have gelatin sheets, how do I use them? You grind them up and then measure out the proper amount. Why does my gelatin smell?! Gelatin is made from either animal or plant parts. The smell is rough until you get used to it. Once you mix it with your sugars, you won't smell it. If you still do, do NOT keep adding vanilla extract or other things to cover up the smell. You are going to mess up your liquid:solids ratio.


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