Homemade Fondant I

This vegan vegetarian fondant is perfect for cupcakes and small cakes.

Homemade Fondant I

Prep Time25 minutes
Cook Time3 minutes
Total Time28 minutes
Author: Bhavna

Ingredients

FOR FONDANT

  • Water 1/4 Cup (4 tbs)
  • Granulated sugar 1 Cup (16 tbs)
  • Vegetable shortening 1 Cup (16 tbs)
  • Salt 1/2 Teaspoon (Optional)
  • Confectioners sugar 4 Cup (64 tbs)
  • Vanilla extract 2 Teaspoon
  • Food color 4 Drop (as needed) (Optional)

For Dusting:

  • Corn starch or Confectioner sugar

Instructions

MAKING

  • 1. Place a saucepan on high flame and pour water in it. Add sugar and cook until the mixture gets a syrup consistency (like honey, corn syrup or maple syrup) or the temperature reaches 112-115 degree C/ 234-240 degree F when measured with candy thermometer.
  • 2. Turn off the flame, place the pan on ice cold water and let the syrup cool.
  • 3. In a bowl transfer the syrup, add vegetable shortening and salt (if using). Mix well.
  • 4. Add sugar, one cup at a time and beat after each addition. Beat in vanilla . Knead well. Divide the dough and add food color. Knead again.
  • 5. Roll dough into 1/8-1/4-inch thin sheet and cut into shapes.

SERVING

  • 6. Decorate cupcakes with fondant and serve.

TIPS

  • Instead of sugar syrup you can use 1 cup of corn syrup.
  • To store fondant, cover it with plastic wrap and place in ziplock bag. You can keep it at room temperature for many days.
  • If it breaks while working add more shortening and knead well.