mkhomemade fondant-without marshmallows
A ton of people out there dislike fondant… I’ve heard things from it tasting like Play-Doh to plastic.
Not. This. One.
This one is sweet, with flavors of vanilla and almond, it’s creamy and nougatty, and melts in your mouth all at once.
Best part: It is easy to make, and it makes a ton.
Another good part: It doesn’t use marshmallows. Not that marshmallows are bad, I just like my fondant to be more than shortening and store bought marshmallows.
However, I feel the need to give you fair warning: (If you wear rings) take off any type of finger adornments you may have on… yes- this even includes the simple plain band that you don’t want to take off. Don’t worry… your spouse won’t be mad, and I am sure that nobody will attempt to pick you up in the middle of a fondant project. It’s okay to look single while you’re making this.
Because your hands will be so messy…nobody will want to mess with you.
But, that part is temporary and before you know it, you will end up with a nice ball of sugary goodness:
Except yours may not be yellow… yours will be pure white, unless you want it to be a color. I like color. I like yellow.
It rolls out nice and smooth and doesn’t stick… and this is in 90 heat outside and Florida humidity. Did I mention I live in a tiny drafty house with no central a/c? Oh. I do.
Of course, you’ll need a cake… and it will also need a thin coat of frosting so the fondant sticks to it..
Just like that up there
Now, you just drape the fondant over your cake: this is where rolling it out beyond huge comes in handy.
Trim off the excess.
And decorate:
This was for my daughter’s 6th birthday (duh) and I’m back on my cake baking kick once again. It’s good to feel back to normal again.
Most of you don’t realize that even though I try to make things sound bright and cheerful here, I have gone through hell and back recently. The ordeal is over (to the best of my knowledge) and I am adjusting to a new kind of normal now.
I’m sure there will be a time when I am able to write more about it, but today I am happy to say I made cake and I am getting along.
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How would you make this black
thank you very much for the wonderful recipe. i made this last weekend, and it worked like a charm. this is going to be my go-to fondant recipe from now on. not only does it taste wonderful, but more importantly it didnt stick at all. now my quest for the best fondant recipe is over! btw, i am from hot & humid malaysia.
hi,
when you mentioned `90 heat outside and Florida humidity’ i knew right away that i had to give your recipe a try. i am from Malaysia and working with fondant here is almost a nightmare.
having tried this recipe last weekend, i am very happy with the result. this fondant was a charm to work with! this will be my go-to recipe from now on … thank you very much for sharing.
Hi! Thank you for this great recipe. When I made it however, it came out too thick. How do I fix this?
Thanks!
Sarah
Planning on making this weekend. Would butter work as a shortening substitute? Thank you!
yes, as long as it’s kept fairly cool 🙂
Hi. When will you put the vanilla extract? Is it together with other liquid mixture? Is it okay to make it without almond extract?
yes, with the liquid… and it’s amazing with almond, too!
Hi. What is the measurement of sugar in cups? Is it 4 cups of sugar or 7 cups of confectioners sugar?
I tried a fondant recipe from another site.. it was a disaster.. so i am very much afraid of trying it again.. may be i have made mistakes in measurements.. so it will be easy if you can tell me the quantity of granulated or confectioners sugar in cups. Thanks in advance.
confectioners sugar 🙂
7
Question- when and how do you add food coloring?
Once the fondant comes together as a dough, you knead the coloring in
The only suggestion I have to improve this recipe is to be sure to sift the confectioner’s sugar before you do anything else. I followed the steps as written in the recipe, and the gelatin set before I got the sugar sifted and added, so I had to start over.
Do you have to use glycerine? Short notice making a cake and dont have time to order none..
Is there a good substitution of something else for the shortening and corn syrup?
Short time and clocks ticking for me but is there a sustitue that’s can use for glycerin other than light corn syrup? Just ran out and on short tine. Don’t have time to order. Thanks in advance!