How to Make Fondant

You can buy it, so why would you need to know how to make rolled fondant? Let’s face it, commercial fondant does not taste good. I’ll show you how to Make your own. It is worth the time and is surprisingly easy to do.

A white cake covered in rolled fondant on a glass cake plate

For 10 years I owned a wedding cake business. I can’t count how many times a bride told me she loves the look of fondant, but hates the taste.

Once I had them sample my homemade fondant they were often happy to have their wedding cake with a porcelain fondant finish.

What is Fondant?

Rolled fondant is a sugar dough that can be rolled out to drape over cakes or cut into decorative pieces. Rolled fondant also has gelatin in it, so it is elastic enough to roll thin without breaking apart.

There is another type of Fondant which is pourable and has much more water than rolled fondant. Fondant glaze is used to ice Petit Fours and other pastries.

Fondant Ingredients

ingredients of making rolled fondant.
  • Confectioners’ Sugar – Forms the base of rolled fondant.
  • Water – For blooming the gelatin and forming the dough.
  • Gelatin – Makes the fondant elastic so it can be rolled thin without cracking.
  • Corn Syrup – Adds moisture and body to the fondant.
  • Glycerin – Keep the fondant from drying out to a hard finish.

How to make Fondant

a bowl of water with gelatin powder. A sheet of plastic wrap on a counter.
  • Whisk the gelatin powder into cool water and set it aside to “bloom”.
  • Lay out a sheet of plastic wrap before you being mixing the fondant. Your hands will get very messy.
A bowl of bloomed gelatin. A bowl of melted gelatin with corn syrup and glycerin.
  • After 5 minutes the gelatin should be bloomed. All the water will be absorbed.
  • Melt the gelatin.
  • Add the corn syrup.
  • Add the glycerin. Reheat the mixture.
Adding gelatin to powdered sugar. Kneading rolled fondant in a mixing bowl.
  • Add the warm gelatin mixture to the confectioners’ sugar.
  • Scrape the sides of the bowl so the sugar mixes into the wet ingredients.
  • After most of the sugar is mixed in, finish kneading in the sugar by hand.
  • Knead until all the sugar is absorbed. Transfer to a surface lightly dusted with sugar and knead until the fondant is smooth.
a piece of rolled fondant wrapped in plastic.
  • Wrap the fondant in two layers of plastic and set it aside at room temperature for at least 8 hours. This gives the gelatin time to set.

Pastry Chef Tips for making your own rolled fondant:

  • If you want a tinted fondant, add the coloring to the gelatin mixture. It’s easier than kneading in color later.
  • Unfortunately, if you want a very dark or vibrant color you’ll just have to buy fondant. For bright red or black, for example, you’d have to add so much coloring that it ruins the texture of the fondant. Believe me, I’ve tried it. That’s the only time I used commercial fondant.
  • I find it’s easiest to mostly mix the fondant with the dough hook and then finish kneading in the sugar by hand.
  • No matter how you mix it, the freshly made fondant is a sticky mess and is a bit of a pain to knead together. Just keep kneading and appreciate the arm workout.
  • The fondant must set overnight and be re-kneaded before rolling.
  • This recipe makes a little more than you need to cover an 8″ cake because it’s easier to have a little too much and trim away excess.
  • I have included volume measures here for those who don’t have a kitchen scale. But I do recommend that you weigh the ingredients to get the most consistent results. A little variation in the amount of moisture or sugar in the fondant can make a big difference in texture. 


  • Wrap fondant in plastic then put it into a plastic storage bag to prevent the surface from drying out.
  • Fondant can be stored at room temperature for 1 week.
  • Fondant can be refrigerated for up to a month or frozen for up to 3 months.

Rolled Fondant vs Marshmallow Fondant

Rolled fondant is made by adding gelatin, corn syrup and glycerin to powdered sugar. Marshmallow fondant is made by melting commercial marshmallows then adding powdered sugar.

Commercial marshmallows are made with sugar, corn syrup and glycerin. So, as you can see, rolled fondant and marshmallow fondant are essentially the same thing.

Why homemade rolled fondant is better

It’s true, most people don’t like the taste of fondant. But I think most people have only eaten commercially made fondant. Some brands are better than others, but even the best commercial products have a texture and taste that are, sadly, reminiscent of Playdough.

I’ve always made my own fondant. When I started making cakes almost 30 years ago, you couldn’t buy it in the stores and there was no internet, so I had no other choice than to make it.

For my cake business, I made my own fondant since it’s easy enough to make and is much cheaper than buying it. Even better, although it is sweet (it’s mostly sugar, after all) it doesn’t have a weird taste or smell. It just tastes like sugar.

Watch the recipe video to see how to make rolled fondant.

Now that you’ve made your own fondant, watch this video to see How To Cover A Cake with Fondant.

Here are more cake decorating recipes and resources: Vanilla Cake, Italian Meringue Buttercream, American Buttercream, How to Assemble a Layer Cake, How to Ice a Cake like a Pastry Chef.

a cake covered rolled fondant and decorated with sugar flowers

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Print Recipe
4.54 from 110 reviews

Rolled Fondant Recipe

This is a good, reliable rolled fondant recipe. I used this recipe for 10 years in my custom cake business.
Prep Time30 minutes
Setting Time8 hours
Total Time8 hours 30 minutes
24 servings
Save Recipe


  • 24 ounces confectioner sugar (6 cups, see note)
  • 2 ounces cool water (¼ cup)
  • 2 ½ teaspoons gelatin powder
  • 3 ½ ounces white corn syrup (¼ cup plus 2 Tbsp)
  • ¾ oz glycerin (1 Tbsp)


  • Sift the confectioner’s sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment.
    24 ounces confectioner sugar
  • Put the water in a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Whisk 1-2 times to combine. Let the gelatin "bloom" for 5 minutes. Lay out a 12" long piece of plastic wrap.
    2 ounces cool water, 2 ½ teaspoons gelatin powder
  • Heat the gelatin in the microwave for 15 seconds to melt. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat another 15 seconds in the microwave to make sure everything is melted.
    3 ½ ounces white corn syrup, ¾ oz glycerin
  • Pour the warm gelatin mixture into the sugar all at once. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated.
  • With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. It will be quite sticky and messy at this point, just keep kneading. A plastic bowl scraper is helpful for handling the fondant.
  • Turn the fondant out onto the plastic wrap. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using.
  • When ready to use, knead the fondant until it’s smooth and supple. Roll on a surface dusted with powdered sugar. When not using always keep the fondant covered so it doesn’t form a skin.

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If measuring the powdered by volume use the “dip & sweep” method. That is, dip the measuring cup into the bin, overfill it, then sweep away the excess.
If you want to tint the fondant, this is a good time to add the coloring. Whisk the coloring into the warm gelatin mixture before adding it to the sugar.
You must let the fondant rest overnight before using so the gelatin has time to set. Knead the fondant into a smooth ball before rolling. If it’s well wrapped and kept in an air tight container, the fondant will keep for several weeks.


Calories: 123kcal | Carbohydrates: 31g | Protein: 0.4g | Fat: 0.01g | Sodium: 4mg | Potassium: 1mg | Sugar: 31g | Calcium: 1mg | Iron: 0.02mg
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Recipe Rating


    1. The fondant really needs several hours to set because of the gelatin in the mix. The texture will be quite difficult to work with right after it’s mixed.

  1. I just made this recipe last night. The fondant did not resemble the ball in the video, it was more of a thick honey consistency. I thought I might have made it wrong, but I used the exact measurements in the recipe. The fondant did set up more by morning but is still much too soft. I read through some of the comments and noticed you had reduced the glycerin used, is this reflected in the recipe?

    1. Did you weigh your ingredients or use volume measure? Also, the fondant can be quite sticky when it’s freshly made. This is why I knead it in the bowl instead of on the countertop. I also use a bowl scraper to take it out of the bowl into the plastic wrap. For this recipe, even more than I always do, I highly recommend weighing your ingredients. A slight variation in the measurements can make a big difference in the texture. Yes, any change in the glycerin would be reflected in the recipe. If your fondant is still soft after sitting overnight knead in more confectioner’s sugar until it’s easier to handle. The fondant is quite forgiving once the gelatin is set.

  2. Hi
    Is it possible to make vegan fondant? If so what would you recommend to replace the gelatin and would the amount be the same?

    1. It’s probably possible, but I couldn’t say exactly which product to use instead of gelatin. You need the gelatin for the elastic quality that allows you to roll the fondant. A quick google search for vegan replacements for gelatin brought up this page. You’d have to experiment with the products to see which works best for you.

  3. Hello: I have question about sponge cake . Why is some chefs they add baking powder or cream of tarter or oil to sponge cake and some don’t? What is the original recipe of the sponge cake. Please reply

    Thank you

    1. There is not one “original” sponge cake recipe. There are many versions of sponge cake. A sponge cake is just a cake that gets a lot of it’s structure from whipped eggs in some form.

  4. would this still work if its not in the fridge overnight but for about 7 hours instead, and can it sit longer that 8 hours in the fridge

    1. The fondant does not need to be refrigerated. It should be held at room temperature. The resting time is for the water to hydrate the sugar and for the gelatin in the fondant to set. 7 hours should be fine.

  5. Hi, Do we have to add tylose powder to fondant , the recipe I make asks for tylose but it smells & tastes very chemical like . Just wondering if fondant works as well without tylose.

    1. I’ve been making this recipe without tylose for more than 20 years. So, no, you don’t need tylose powder for fondant. I do add gum tragacanth (tylose is a brand name) if I want to make sugar flowers. The gum makes fondant stretchy so you can roll it super thin to make flower petals. But for covering a cake or basic decorations you don’t need to add the gum.

  6. Please someone taught me to use icing sugar, glycerin and egg white for the fondant. Is it good?

    1. I couldn’t say if it’s good without seeing the recipe. Have you made it? Do you like it? If you like it, it’s good.

    1. I don’t freeze fondant because it keeps so well at room temperature. You can hold it for a number of days, even a couple of weeks. Wrap it in two layers of plastic wrap so it doesn’t dry out. If you want to hold it for a really long time, like a few months, you could put it in the freezer. I would double wrap it and then put that into a freezer bag to be sure it doesn’t pick up off flavors or moisture from the freezer.

  7. I have two types of gelatin one is in sheets and the other is powdered with a very high bloom factor. What quantity would you suggest using either.

  8. I’ve been tasked to make unicorn cupcakes for my granddaughter’s birthday. I’ve never used fondant but I’ve made my own marshmellows and would love to do this for the horns and ears. Since I won’t be rolling this out to cover a cake, could I get away with no glycerin? I need to practice in a few days and don’t think I can get glycerin in time.

  9. Hi Eileen, I will be making 2 cakes for my friend’s 21st birthday party. I live in NY and it will be Saturday night, August 8. It will be a pool party so it’d be outside for 2-4 hours. I was wondering if you think a color similar to this will be attainable. The first cake will be three 6″ x 2″ round shaped tins with carrot cake and buttercream with beer colored fondant. I have both liquid and gel wilton food coloring. Any preference on which type would be better? Also, any tips on how to attach the handle?
    Thank you so much.

    1. I think that color should be attainable. It looks like it is airbrushed for the hombre on the mug. Definitely gel color would work better. For the handle, I would attached a wooden skewer on each end that goes almost all the way through the cake to hold it in place.

      1. Hi again. I keep kosher and cant find any in stores as pure fish gelatin. Would fruit pectin or an unflavored jello work instead?

  10. iered cake for my son’s birthday. 1st tier is gonna have 3 layers of 6″ round cake covered with white fondant. Bottom tier will have 3 layers of 8″round cake covered with black fondant. How much quantity of fondant will I need to make? Also can I use glucose syrup instead of corn syrup? If yes what’s the amount to be used?

    1. This recipe makes enough fondant to cover an 8″ round cake with a little extra to spare. So for your small 2 tier cake a double batch would be plenty. I will warn you that getting homemade fondant to a true black color is almost impossible. You have to add so much coloring (paste coloring) that it changes the texture and flavor of the fondant. Even then, it’s almost never true black. I haven’t tried using powdered color, but that might work better. Whenever I needed black or red fondant for a cake I just used store bought fondant. It doesn’t taste good, but if the color is important that’s what I would suggest. You can use glucose instead of corn syrup. The same amount should be Ok.

  11. Hello Eileen, I have been asked to make a fondant covered birthday cake next week, and the first time someone has asked me to cater for them (being a self taught and very amateur baker). I am very nervous since I have never made it before and dont want to waste time or ingredients of course. I also do not have glycerin available. Is it possible to make it without it?I also do not have a stand mixer, is it doable by hand? Thank you

    1. Glycerine will keep the fondant from drying out and make it pliable for kneading and rolling. It is possible to make it without a stand mixer, but it will take quite a bit of elbow grease to mix in the sugar. You can buy glycerine on line .

  12. Would like to give this recipe a try. Corn syrup is not available in my country. what can i substitute with it? thank you and bake on!

  13. Hello Eilleen,
    I wonder if theres any substitution for glycerin? Its my daughter’s birthday next week and I can’t find glycerin at my nearest Walmart or grocery store.

    1. I have found glycerin in the pharmacy. You can try making the fondant without it, but the texture might be a bit off. The glycerin helps keep the fondant moist. It is available on-line, but with deliveries being slower you’d have to consider the timing.

  14. This recipe sounds amazing. I am wondering if you can also use it for modeling. I am trying to make a baby elephant out of fondant but dont want to use store bought fondant, as I want it to still twist good. Thanks.

    1. Yes, you can use this fondant for modeling. If it’s a bit soft you can always knead in more sugar so it’s stiff enough for modeling. It will dry hard if left out, uncovered.

  15. Hi just wondering which kind of gelatin powder as there are all kinds I’m not a baker just starting and it’s the only one item I can’t find or figure whichever one I need thanks

  16. Have you tried using dry powder food coloring to tint for dark colors because there is no liquid component wondering if that would work better and normally no taste with the dry powder food colors. Just wondering thanks in advance and thanks for the recipe.

    1. Hi Lorie, no I haven’t tried the dry powder. I use gel color, which is pretty strong. Even with the dry powder I imagine you’d need so much it might change the flavor/texture if you’re making red or black. But if you do try it, let me know how it works. I’d be happy to recommend it if it works out.

    1. Is there loose powdered sugar? Generally, if you add a couple of drops of water at a time you can fix it. Also, the texture will change after sitting overnight. Also, if you see in the video when you start to knead it there will be cracking. If the texture is good it will begin to soften and the cracks will disappear.

  17. Hi Eileen! This will be my first attempt at homemade fondant. I live in the deep southern part of Texas–HOT and HUMID! We are having my son’s graduation party, outside, this Saturday. Do you think this fondant would hold up, outside, for a couple of hours? It will be late afternoon, and it will be shaded. Also, I need a maroon color; think Texas A&M Aggies maroon. Do you think I could get this color without destroying the texture? Thank you in advance.

    1. Hi Bobbi, Well, I would worry more about what is under the fondant than the fondant itself being out in the heat and humidity. What type of filling will be in the cake? Is it possible to keep the cake inside until shortly before cutting? If the cake will have a buttercream filling, would you put a stick of butter on that table for several hours? Our local high school colors are maroon and gray, so I’ve tinted a lot of fondant maroon. It is a hard color to achieve, especially from white. I usually used pre-made brown and red fondant and mixed them to get maroon. Maybe you could use white as the base and just tint the decorations? Or, maybe paint the decorations rather than tinting the fondant?

  18. Hello
    After it’s made and if I’m not using it right away, how can I store it and how long will it last? Thanks

    1. Honestly, if stored properly it will last several months. Double wrap in plastic and then seal in an air-proof container.

  19. Are we supposed to pack the cups of powdered sugar or no? And also are we supposed to refrigerate it over night or leave it out on the counter over night?

    1. HI Maurane. If possible, for this recipe I do recommend weighing the ingredients since a little too much or too little sugar can make quite a difference. If you can only measure by volume I recommend the “dip and sweep” method. Dip the cup into the sugar bin and fill it up. Sweep across the top of the cup to get rid of excess sugar. Don’t “pack it down” once the cup is filled. Once the fondant is made, double wrap it in plastic wrap so it doesn’t dry out and store it at room temperature. If you have a bin with a cover you can store it in there to keep it air tight. Don’t refrigerate fondant since it can pick up moisture and become sticky.

    1. Hi Paige. Do you mean a small amount of fondant for each color? What I would do is make a batch of white, divide it up and then knead the color that you want into each piece. I will say that for very dark colors, like red and black, I buy pre-made fondant. It doesn’t taste as good but it’s almost impossible to get very dark colors without ruining the texture of the fondant. What colors do you need?

    1. I have not tried to freeze a cake already covered with fondant. I’m afraid it would pick up too much moisture and mar the surface of the cake. I generally will ice the cake and freeze it and then cover it with fondant after defrosting.

  20. Hi Eileen! Thank you for this recipe. I love the taste of marshmallow and was wondering if you can substitute marshmallows instead of gelatin in this fondant recipe?

    1. I’ve never made marshmallow fondant and I wouldn’t think you could just exchange the two ingredients. I suggest you Google and try and find a recipe specifically for marshmallow fondant.

  21. Hi, I am a beginner in baking but I want to try make a fondant. I don’t have hook attachment. Can I use the paddle instead?

    1. The fondant is so thick it might get hopelessly stuck in the paddle. It would probably be easier to do it by hand.

  22. Just tried making this today! I’ll let it sit overnight. It was SUCH a gooey mess (as you’re saying) so I’m anxious to see what it’s like tomorrow! Looks like I can kneed in some more icing sugar if needed. I’ll keep you posted! Thank you SO much for this recipe!

    1. Hi Trish…ha, ha. Yes, freshly made fondant is a gooey mess. The worst part is getting it off your hands! That’s why I try and warn folks so they don’t think they messed it up. It should set up nicely overnight. If it still seems a little soft tomorrow you can certainly knead in extra sugar.

  23. Thanks a lot for sharing your skills & knowledge about baking and decoration of cakes. May God grant you more years to live and lot of blessing.

    1. Hi Natasha, this recipe makes a little more than enough to cover a 9″ round x 4″ tall cake. I like to have extra so you can roll it larger than you need and trim the excess for a nice edge. This recipe should be enough for a 10″ cake that is 4″ or shorter. Watch the video to see how to cover a cake with fondant.

  24. Hi Eileen. After the day’s rest, it was still slightly sticky. I kneaded in a little more powdered sugar and let it rest again overnight. I then kneaded and kneaded, and the fondant is moist but will not come to a smooth texture even after several minutes of kneading. I did add some flavoring (about a teaspoon) and about five drops of food coloring. Do you think those additions could be the cause? Thanks for your help.

  25. Hi Eileen, I just made your fondant recipe and ran into a little trouble. It ended up very sticky. I added enough powdered sugar for it to come together, and it’s now resting. Can I reduce the amount of water or is added powdered sugar the best option? It does taste pleasant. Thanks. -Joyce

    1. Hi Joyce. It is quite sticky when it’s freshly made. That’s why I suggest that you finish kneading it while it’s still in the bowl. It can make quite a mess if you knead it on the counter-top. This fondant does need to sit overnight to set the gelatin. If it still seems sticky today add a little extra sugar while you knead it. There’s always some variation with the texture depending how exactly you measure the ingredients (weighing vs. “dip & sweep” vs. scooping the sugar, for example) and the sugar that you use. Let me know how the texture is today.

    2. Hi Joyce… I just wanted you to know that after reading your comment I went back and remade the recipe several times to fine tune the measurements. The freshly made fondant is simply very sticky and messy, but I did reduce the glycerin to lessen the stickiness a bit. Thanks so much for the feedback!

  26. Hello Eileen,
    You comment on the flavor, and I agree, Is there any reason not to add flavor extracts, vanilla, almond, whatever, to this recipe?

    1. Hi Malcolm. You could add flavor extracts. I never do just because I don’t eat it anyway. I would be careful with vanilla because it could end up tinting the fondant a bit.

    2. Hello Eileen
      I would like to know if i can substitute gelatin in this fondant since I’m vegetarian. I have done many research but all contain gelatin or marshmallow.. I really want to make a cake covered in fondant for my little daughter’s upcoming birthday.. Thank you very much

      1. Hi Padmini. I’m sorry, but I haven’t tried using any gelatin substitutes to make rolled fondant. I have read recipes where Agar Agar is used in place of gelatin. The gelatin is there to give the fondant a little stretchiness so it doesn’t crack when you cover the cake. If you try making it with agar agar let us know how it turns out.