Homemade Fondant Sugar Paste
A smooth and pliable homemade fondant that's perfect for covering cakes or sculpting adorable sugar decorations. Made with just a handful of pantry staples, this recipe delivers professional-quality results without the hefty price tag. Tint it any color, flavor it your way, and let your creativity take over!
🛒 Ingredients
4 servings
- 500 to 600 g (4–5 cups) powdered sugar, sifted
- 1 envelope (7 g / ¼ oz) unflavored gelatin powder
- 2 tablespoons vegetable shortening
- 2 heaping tablespoons light corn syrup or glucose syrup
- 5 tablespoons cold water
- 5 drops flavoring extract of your choice (vanilla, almond, lemon...)
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Directions
- 1
Sprinkle the gelatin over the cold water and let bloom for 5 minutes. Gently melt over a double boiler, stirring until fully dissolved.
- 2
Remove from heat and stir in the vegetable shortening and glucose syrup until the mixture is completely smooth and glossy. Add your chosen flavoring extract.
- 3
Sift half the powdered sugar onto a clean, dry work surface, make a well in the center, and pour in the warm gelatin mixture.
- 4
Knead by hand, gradually incorporating the remaining powdered sugar, until you achieve a smooth, pliable, non-sticky dough. Adjust the sugar quantity as needed.
- 5
Wrap the fondant tightly in plastic wrap and seal in an airtight bag. Use it to cover cakes or to model sugar figurines, fruits, and decorations.
- 6
To color, add a few drops of gel food coloring and knead until the color is fully and evenly incorporated.
💡 Chef's Tip
Lightly grease your hands with vegetable shortening while kneading to prevent sticking. Fondant keeps for up to 2 weeks at room temperature in an airtight bag, away from moisture. If it hardens, warm it briefly between your palms before shaping.
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