How to make Fondant
from Scratch


Do you want to learn how to make fondant from scratch? This homemade fondant tastes so much better than any pre-packaged fondant that you would buy; and the good part - it is easy to make.

You will be known as the "baking queen" after they taste this. The recipe makes approximately 2-1/4 pounds.



How to make Fondant


How to make Fondant




HOMEMADE FONDANT RECIPE FROM SCRATCH

1 (16oz) pkg mini marshmallows
1 tsp homemade pure vanilla extract, mixed with 4 TBS water
2 lbs powdered sugar, sifted
gel food color (optional)

softened butter, for hands
vegetable shortening, for counter top when kneading

Spray the microwave safe bowl with vegetable spray and melt the marshmallows in the microwave on high for a minute or so. Add the vanilla water; mixing well.


Add the gel color that you want to use; and mix it well into the hot marshmallow mixture. If you forget to add the color now, it needs to be adding when you knead it and this may result in texture problems.

Heavily grease the area with shortening where you will knead the dough. Spray the beaters with vegetable oil and add powdered sugar (1 cup at a time). Beat as much as you can with the mixer (the dough will be very stiff), then butter your hands and knead in the rest. Continue kneading the fondant until it becomes smooth, pliable and no longer sticky; approximately 5 to 10 minutes.

Form it into a ball and rub entire surface with shortening. Wrap tightly in plastic wrap and place in the refrigerator overnight.

The next day, bring the ball of fondant to room temperature and roll it out on a greased surface. It's ready to go. 




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Comments:

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"I have made this cake 3 times in the past 4 weeks and have been asked to make it again for St. Paddy's day and Easter! I should have it down to a science by then. It is simply delicious and I have received rave reviews! Thanks so much for posting what I consider to be the perfect vanilla cake recipe."  by Michelle


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"Being an ice-cream addict I searched the web and tried many recipes. Not wanting those with condensed milk I was able to cut the selection right down. And THEN I found your Homemade Vanilla Ice-Cream. Not having an ice-cream maker I had to use the instructions from other recipes and then added a pinch of salt (apparently that helps with the freezing!?) and 1 heaping Tbs of Custard Powder. I also added another egg yolk. And this is absolutely perfect. I never want to go back to bought ice-cream .... in fact I find it very disappointing. So thanks for your recipe - it is an absolute hit!" by Celia on Home Page