Rolled Fondant Recipe

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4.54 from 109 reviews

Eileen Gray

This is a good, reliable rolled fondant recipe. I used this recipe for 10 years in my custom cake business.

Prep Time30

Setting Time8

Total Time8 30

Servings:24 servings

Ingredients

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)

Instructions

Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment.
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.
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.
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.

Video

Notes

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.

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