Baking Savvy's Homemade Fondant (From Scratch)

Oh My God! This has to be absolutely the best homemade fondant I have ever tasted. It takes on flavor very well, as well as color. The taste is amazing, hardens up well, and is not chewing like the store bought kind. And don't get me started on saying that this fondant has no "chemical taste" like the sore bought kind. But don't take my word for it. Try it out and share your experiences with this fondant. "I have never really liked the taste of store bought fondant. To me, it has a chemical after taste to it. And let me tell you, I am not the only one. If I could count the times I had clients say they wanted a cake, but not made with fondant, I would definitely has a piggy bank full of cash. Another reason I dislike the store bought fondant, is that it doesn’t set well in high temperature and humid areas. And adding tylose or CMC only made the fondant harder to work with in a shorter amount of time. I knew I had to come up with a recipe that not only tasted extremely good, but also could with stand high heat and humid air. My search for the perfect fondant was not an easy one. I went through a lot of trial and errors before I found the perfect combination. I have been able to turn those who preferred our buttercream over fondant, into devoted fondant cake clients. Go ahead and give it a try. This fondant is guaranteed to make any fondant disliking person to love it."


The original post can be found here: BakingSavvy's Homemade Fondant (From Scratch)

Ingredients

2 tbsp gelatin (preferably Knox)
1/4 cup warm water
2 tbsp lemon juice
1/2 cup glucose
2 tbsp flavoring (of your choice)
5 tsp glycerin
2 lbs powdered sugar (And more sugar, depending on climate)

Instructions

Sift the powdered sugar into a bowl. Be sure to reserve 1 cup pf powdered sugar for later. Mix the gelatin with the warm water and mix well. Add the lemon juice, mix, and let sit for 5 minutes for the gelatin to bloom. Heat the glucose for 30 seconds in a microwavable bowl/glass. Add the flavoring and glycerin to the glucose, and mix well. Once the gelatin has bloomed, heat it in the microwave for 15 seconds. (Do Not Over Heat) dd the gelatin to the glucose and mix well. Take the powdered sugar and make a well in the center. Spread the sugar to the sides and create a hole in the middle, but not exposing the bottom of the bowl. Add the glucose/gelatin mixture to the powdered sugar and begin to mix in a folding motion. Continue to mix until almost all of the powdered sugar has been absorbed. On a clean surface, sift the reserved cup of sugar and pour the fondant paste over the surface. Begin to knead as if you were kneading bread dough. Folding the paste from bottom to top. Add more powdered sugar if needed. (Especially if it becomes to sticky) You may use a bench scraper to incorporate the fondant together. Once the fondant is pliable, begin to pull and fold together as if you were pulling taffy. Add a little bit of vegetable shortening to moisten the fondant. Collect the fondant into a ball and place inside a plastic bag. Get as much air out as possible from the inside of the bag to avoid having the fondant dry out.

Comments (2)

on

I have on pretty simular but I use heavy cream in place of the warm water. It makes it taste so much better. Omit the lemon juice and use butter flavoring or what ever you prefer.  Try it, you might like this recipe too.

on

Can we use this fondant with dummy cakes? 

Pls tell me how to make hard fondant for wedding dummy cakes. ( I want to use  this dummy cake long time......... 2-3 months)