Monday, 17 June 2013

How to make fondant - my way

In my side of the world ready made fondant is very hard to come by and marshmallows are very pricey so not a good alternative for making fondant.  This recipe was passed to me by one of my cake instructors and after making a few changes in the method, I am sharing it with you now. This is my way of preparing fondant and over time I have mastered the method and it works very fine for me.  It requires your absolute attention during preparation and can be a bit tedious but worth the effort. When the weather is very humid I increase the gelatine by an extra teaspoon to get a firmer consistency.  I advice you read through carefully before commencing.  This recipe should yield enough to cover 10" and 8" cakes.

List A
  • 1lb caster sugar
  • 2/3 cup water
  • 4 oz liquid glucose
  • 30ml or 2tbs glycerine
  • 1 1/2tsp cream of tartar
 List B
  •  2/3 cup water
  • 2 1/2 sachets gelatine
  • 4 oz white fat or cooking oil
  • 4 1/2lb icing sugar
  • 1 tsp flavouring 


Step A and Step B must be done concurrently.

Step A: Combine all items in List A in a saucepan and cook on medium heat.  Make sure there are no sugar particles on the sides of the saucepan or else it will caramelize and change the colour of the fondant.  To prevent that I use a damp towel to wipe the sides of the saucepan.  

Let it boil to soft ball stage then turn of the heat.

If it goes beyond this stage your fondant will not turn out white.

Step B: Pour the icing sugar on to a clean table and create a well in the middle. 

Measure the water and place in a bowl.  Sprinkle the gelatin on top and leave for about 5 mins to bloom (the gelatin will absorb all the water).  Add the white fat or cooking oil and mix thoroughly

Once the boiling sugar mix reaches soft ball stage turn off the heat and pour in the gelatin mix.  Stir quickly since this will foam.  

Place the hot sauce in a bowl of water and continue stirring to bring the temperature down.  If you stop stirring the consistency will change and your fondant will not be elastic.

Keep stirring till it is warm to touch.  To check this, place your finger in the mixture and count to 10.  If you are able to stand the heat then its ready :) (sorry, I never used a thermometer so can't give you an accurate measure). At this stage you can add any colour or flavour you desire.

Pour IMMEDIATELY into the icing sugar and mix in.

Kneed just enough to combine and bag them whiles still slightly warm. If you are too slow at this stage it will dry up making it very difficult to combine. If it turns out really dry just sprinkle a few drops of water on it and pack together as much as possible.  Put in the freezer overnight and it's ready to use.