Homemade Sugar Paste (Fondant)
A smooth, pliable sugar paste perfect for covering cakes and creating beautiful edible decorations. Made with just a handful of pantry staples, this homemade fondant rivals any store-bought version. Once you try it, you'll never go back!
🛒 Ingredients
2 servings
- 225 g (2 cups) powdered sugar, sifted
- 1 tablespoon unflavored gelatin powder
- 5 tablespoons water (split: 1 + 4)
- 1 tablespoon glucose syrup (or light corn syrup)
- 1 tablespoon food-grade glycerin
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Directions
- 1
Sprinkle the gelatin over 1 tablespoon of cold water in a small bowl and let it bloom for 5 minutes.
- 2
Combine the powdered sugar, remaining 4 tablespoons of water, and glucose syrup in a saucepan over medium heat, stirring until the sugar fully dissolves.
- 3
Bring the mixture to a gentle boil and let it simmer for 2 to 3 minutes without stirring.
- 4
Gently melt the bloomed gelatin in a double boiler or microwave in 10-second bursts until completely liquid.
- 5
Remove the saucepan from heat and place it in a bowl of ice water to stop the cooking process immediately.
- 6
Stir the dissolved gelatin and glycerin into the sugar syrup until well combined.
- 7
Pour the mixture onto a lightly greased surface and allow it to cool slightly.
- 8
Knead the paste with your hands for 5 to 10 minutes until it forms a smooth, firm ball.
- 9
Continue kneading until the paste is fully elastic and no longer sticky, then wrap tightly in plastic wrap.
- 10
Refrigerate for at least 2 hours or overnight before rolling out and using.
💡 Chef's Tip
Use gel food coloring for vibrant, even shades — liquid coloring can make the paste too sticky. Let the paste come to room temperature for 20–30 minutes before rolling. Dust your work surface with powdered sugar or cornstarch to prevent sticking.
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