Chocolate Sugarpaste/Fondant

This recipe is out of my Essential Guide to Cake Decorating and so far all the recipes have been great.


  • 500g (1 lb) good-quality chocolate, chopped
  • 150ml (5 fl oz) liquid glucose
  • 50ml (1 3/4 fl oz) sugar syrup (see Note)
  • about 600g (1 1/4 lb) sugarpaste


  1. Put the chocolate in a heatproof bowl and place over a pan of hot water – don’t let the base of the bowl touch the water. Stir occasionally until the chocolate has melted.
    Combine the glucose and sugar syrup in a bowl and place this in another bowl of hot water. Stir until just warm, then add to the chocolate. Stir with a wooden spoon. Cover or transfer to a plastic bag and store at room temperature for 24 hours before using. Do not refrigerate. Before using knead lightly to make pliable. Knead the chocolate paste with an equal weight of sugarpaste on a surface dusted with icing sugar and it is now ready to use Roll out between sheets of plastic thicker than plastic wrap.

Makes 1.5kg (3 lb)

NOTE: For sugar syrup, mix 6 tablespoons sugar in 5 tablespoons water, bring to the boil and boil for 3 minutes. Cool to room temperature and store in a glass container with a tight lid. Store at room temperature.

Comments (5)


Zeni, sugar paste is another of the common nams of rolled fondant: Sugar Paste is a very sweet, edible sugar dough usually made from sugar and glucose. It is sometimes referred to as fondant or sugar gum or gum paste. It can be used to cover cakes, mold features, create decorations for cakes, as well as many other uses. Read more: What is Gum Paste?: How to Make Sugar Gum Paste Flowers |


I have just read through your recipe..... I have been asked to make a white milk chocolate fondant for a wedding cake at the end of this month and was wondering if your recipe would work for me... Is it easy to roll out and put onto the cake, just as if you are using "normal" fondant?? I have never made a milk chocolate fondant, so am a bit nervous as to the recipe that I should use... Would appreciate a response.. Many thanks, Charmaine