Rolled Fondant

Rolled fondant
Personal Creations / Flickr / CC BY 2.0
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 26 servings
Yield: 2 pounds
Nutrition Facts (per serving)
156 Calories
0g Fat
40g Carbs
0g Protein
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Nutrition Facts
Servings: 26
Amount per serving
Calories 156
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 40g 14%
Dietary Fiber 0g 0%
Total Sugars 39g
Protein 0g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 1mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rolled Fondant is a soft, smooth fondant that handles beautifully and is perfect to use when covering cakes with fondant. Although this recipe calls for the use of a stand mixer, it is possible to make this by hand; it just requires a lot of stamina and kneading.

This recipe calls for glycerin, which helps keep the fondant soft and supple. You can find it in some cake stores, some pharmacies, or on many web pages. Be sure to get food-grade or food-safe glycerin.


  • 1 (0.25-ounce) envelope unflavored gelatin (or 1 tablespoon)

  • 1/4 cup cold water

  • 1/2 cup light corn syrup

  • 1 tablespoon glycerin

  • 1 tablespoon flavoring of your choice (clear to keep the fondant white)

  • 2 pounds confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

  2. Place the cold water in a small microwave-safe bowl and sprinkle the gelatin on top, stirring it to distribute it. Let the gelatin set and soften for two minutes.

  3. Once set, microwave the gelatin for 15 seconds until it liquefies, but do not let it boil.

  4. Once liquid, stir the corn syrup, glycerin, and any flavorings you might want into the gelatin. Microwave for an additional 15 seconds, then stir again until the mixture is smooth and clear.

  5. Place 1.5 pounds of the powdered sugar in the bowl of a large stand mixer fitted with the paddle attachment and make a well in the center. Pour the melted gelatin mixture over the corn syrup into the well.

  6. Begin to mix the candy on low speed until the liquid is incorporated. You will have a very sticky mess! With the mixer running, gradually add the rest of the powdered sugar. The candy will get stiffer and you will need to scrape down the sides of the bowl to ensure all of the sugar is incorporated.

  7. At this point, the fondant will be stiff, but still very sticky. That's normal. Wrap it tightly in cling wrap and let it sit at room temperature for 24 hours to ripen.

  8. After 24 hours, you can unwrap the fondant and knead it until smooth. It is now ready to roll. When you roll it, make sure your workstation and a rolling pin is dusted well with powdered sugar or cornstarch. If you are using it to cover a cake, check out this photo tutorial showing how to cover a cake with fondant.

  9. Unused fondant can be wrapped tightly in cling wrap and stored at room temperature for several weeks. Knead well before using.

  10. Enjoy!

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