Mame’s Rolled Fondant Recipe
(Costs approx $2.25 to make
1 tbsp. gelatin = 1 small pkt.
1/4 cup cold water
9 tbsp. light corn syrup = 1/2 cup + 1 tbsp.
1 tbsp. glycerin
2 tbsp. Crisco shortening
1 tsp. clear vanilla extract or almond
8 cups confectioners’ sugar
2 – 3 drops flavor oils [optional flavoring instead of extract]
Sprinkle gelatin over water in a 2-cup heatproof glass measure and let stand for 5 minutes
Microwave at 10 second intervals until gelatin is dissolved [3-10 second intervals]
Blend in corn syrup and glycerin
Add the shortening and stir until melted
May heat additional 10 second intervals in microwave to melt shortening [4-10 second intervals]
Add vanilla or almond extract [or other choice of flavoring]
Place confectioners’ sugar in a large bowl and make a well in center
Add the gelatin mixture and stir with lightly greased wooden spoon until blended
Mix lightly with greased hand and knead in the bowl until most of the sugar is incorporated
Turn out onto a lightly greased surface [lightly grease your Cake Circle from Course III kit] and knead until smooth
If the fondant seems dry add a little Crisco – lightly greasing your hands and kneading should work; if too sticky add more confectioners’ sugar
Keep fondant covered in plastic wrap and an air-tight container to prevent drying
Allow fondant to rest or cure 24 hours before using or at least over night
When ready to use – roll out onto work surface [cake circle] lightly greased with Crisco
Lightly grease hands and knead fondant until desired consistency
There should be NO drying or cracking while kneading…if so continue kneading with lightly greased hands – adding more Crisco to hands as needed
Keep any unused portions of fondant triple wrapped in plastic wrap, then in Ziplock bag
Chocolate Fondant:
1-12 oz. pkg. Nestlé’s semi-sweet chocolate morsels
1/2 cup light corn syrup
Melt chocolate in microwave at 1 minute intervals
Add corn syrup and blend completely
Pour mixture out onto waxed paper to cool to room temperature and harden - about 4-5 hours
Wrap well and store at room temperature until ready to add to Rolled Fondant Recipe
Knead chocolate mixture until soft
Knead into 2/3’s of the Rolled Fondant Recipe until smooth and even in color
Save remaining 1/3 of Rolled Fondant Recipe for other use
You can add Wilton Icing Gel Colors to make darker if needed
Roll out Chocolate Fondant to 1/8” thickness to cover a thinly buttercream iced cake
Makes about 36 oz. of Chocolate Fondant
Covers: [estimates from Wilton Yearbook]
4”x10” round
3”x12” round
4”x10-3/4”x7-7/8” oval
4”x10” heart
4”x8” square
How to Make Marshmallow Fondant:
1-16 oz. bag regular or miniature marshmallows
1-2 lb. bag confectioners’ sugar
2 tbsp. water
2 tsp. flavoring
Shortening
Grease your mixing bowl and a Pyrex or glass bowl that can be used to melt marshmallows in the microwave
Place 16 oz. bag of marshmallows, 2 tbsp. of water and 2 tsp. of flavoring of your choice in Pyrex/glass bowl coated with shortening and microwave on high for 60 seconds
Stir
If all the marshmallows are not melted, return to microwave for
approximately 30 seconds
Stir
Continue this procedure until all marshmallows are melted
Sift one half of the 2 pound bag of confectioner's sugar in a mixing bowl which has also been greased with shortening
Make a well in the center of the confectioners’ sugar and pour in the melted marshmallows
Use the paddle attachment of your mixer
Mix until all the melted marshmallows are incorporated in the confectioners’ sugar
Mixture will be thick but still runny
Sift the remaining half bag of confectioner's sugar into the mixing bowl with the melted marshmallows
Change to your dough hook attachment as this will get extremely thick or mix by hand using a lightly greased wooden spoon
Fondant will be very thick and have a dough like consistency
Wrap fondant in plastic wrap and make sure no air gets to it to prevent drying…place in covered plastic container
It needs to sit about an hour or so to cool down completely from the melted marshmallows
May need to add 1 tbsp. Crisco shortening or more while kneading MMF before rolling out…
MMF Half Recipe
1 cup mini marshmallows
1 tbsp. water
1-1/2 to 1-3/4 cup powder sugar
1 tsp. flavoring
For fondant decorations: [ribbons/bows/curly-q’s, etc.]
Mix 50/50 fondant/gumpaste [Wilton’s Ready-made Gumpaste]
Knead with your hands lightly greased with Crisco
Continue greasing hands lightly until when squeezing the fondant, no dry areas or cracking appears
If making fondant roses work as above and dust foam mat with a 50/50 mixture of confectioners’ sugar and cornstarch
Glue petals together using a gumpaste glue
Gumpaste Glue
1/4 tsp. gumpaste – broken into small pieces
1 tbsp. water
Place together in small container and let sit for 1 hour
Unused portion can be refrigerate for 1 week
TROUBLE SHOOTING GUIDE
The first night of Course III, I hand out my homemade recipe for fondant...I tell them that the Wilton fondant is great for making decorations, but I would never cover a cake with it...truthfully, I don't even want it for decorations because I don't even like the smell. When I took the courses as a student, it was suggested that we could flavor it - well, I did, and all I did was waste flavoring...it was still horrible!!! So when I became an instructor, I figured I had to come up with something.
As for your problems with handling it...first of all lightly grease your mat and your hands…knead the fondant until when you squeeze it, you no longer see any dry cracks...continually adding small amounts of grease [Crisco] to your hands as you're kneading...DO NOT dust your area with confectioners' sugar, lightly grease it...having your cake iced in buttercream, place the fondant on top...using your fondant smoother [that has been coated with confectioners' sugar, start smoothing out the fondant...trim off excess around the edges...gently lift out the fondant as you smooth down on the sides...this gradually works out the folds or excess, you'll have to trim the bottom again. As for tears, either add a small piece of fondant [depending on the size of the tear, lightly grease over it and the friction from the smoother will mend the tear...this takes time, so be patient...working with fondant is like construction, it not "pipe and go!!!"
