How to Make Fondant

What Is Fondant?

Fondant, a versatile candy paste, can be used for cream centers, dipped fondant candies, rolled fondant, or poured fondant treats. Cake decorators use rolled fondant for the elaborate embellishments on wedding cakes, but you can also make simple decorations or fondant candies at home. Start with a basic fondant recipe, which can be adapted to various uses.

Make the Sugar Syrup

Fondant starts with sugar syrup: combine 2 cups of granulated sugar, 1/2 cup of water, and 2 tablespoons of corn syrup in a medium saucepan over medium-high heat. Stir it until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2 to 3 minutes. Remove the lid and continue cooking the syrup, without stirring, until it reaches 240 F.

Pour and Scrape the Sugar Syrup

Moisten a large baking sheet with water and pour the sugar syrup onto it. Allow it to sit at room temperature for several minutes. After 2 to 3 minutes, lightly touch the syrup with your fingertip. When it feels warm but not hot, you can begin to work it. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.

Cream the Fondant

Dampen a plastic spatula or wooden spoon next and use it to “cream” the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. After a few passes, the fondant should start to turn opaque and creamy. Continue to cream the fondant in a figure-8 pattern for 5 to 10 minutes.

Work the Fondant

After 5 to 10 minutes, the fondant should turn stiff, crumbly, and hard to manipulate. At this stage, you may have to use two hands to push the spatula through the fondant. Continue to work it until it becomes impossible to cream the fondant further.

Knead the Fondant

Moisten your hands and begin kneading the fondant into a ball like you would with bread dough. As you knead, the fondant should come together and get softer and smoother. Stop kneading once it turns into a smooth ball with no lumps.

To use the fondant immediately, flatten it and place it on a baking sheet in a warm oven very briefly, just until the baking sheet feels warm. Knead the fondant again, spread it out, and rewarm it briefly. Repeat this process until the fondant warms through and feels soft, but still holds its shape. You can now continue on to coloring and flavoring your fondant.

To make flavored fondant candies, you should first “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid. Ripen the fondant at room temperature, or in the refrigerator in a hot climate. After ripening, you can flavor, roll, or shape the fondant in whatever manner you choose.

Add Coloring and Flavors

To add coloring and flavoring to fondant, dust your workstation with powdered sugar, and lightly press your fondant flat onto it. Cut several slits in the fondant, and pour the flavorings (such as extracts, melted and cooled chocolate, or fruit purees) and/or food coloring into the slits.

Dust your hands with powdered sugar and knead the fondant as you did before to distribute the flavor and color evenly throughout the fondant.

Use the Fondant

To make fondant balls, pinch off walnut-sized portions of fondant, and roll them between your palms to create a smooth, even ball. Serve them unadorned or roll them in chopped nuts or dip them in chocolate for a quick and tasty treat. Serve fondant candies at room temperature, and store them in an airtight container in a cool location.

You can also melt fondant, pour it directly into small candy cups, and top them with nuts or small candies. Or dip pieces of fruit, large nuts, maraschino cherries, or small cookies in it. If the fondant becomes too stiff while you're working, gently reheat it until it reaches your desired consistency.