Homemade Chocolate Fondant Recipe
Calories: 16
Adjust Servings Here: 1 kg
Description
Making homemade chocolate fondant for cake decorating is simple and easy. A few extra tips and you can achieve a deep brown color with just the right elasticity necessary for kneading it smooth and pliable. Here's how to make your own fondant without marshmallows.
Ingredients
- ½ cup (120 ml) Non-dairy creamer (or water)
- 3 tbsp Gelatin
- 1 tbsp Glycerin
- ¾ cup (170 ml) Light corn syrup
- ¼ cup (50 g) Butter or veg shortening
- 4 cups (480 g) Powdered sugar/confectioners sugar
- 2 cups (170 g) Cocoa powder
- ½ tsp Salt
- 2 tsp Vanilla extract
- 2 tbsp Water
- 1 cup (120 g) Powdered sugar as necessary for kneading
Instructions
Wet Ingredients
- In a (microwave-safe) medium bowl combine the creamer and gelatin. Soak for two minutes then heat in the microwave using 50% power at 30 seconds intervals until completely smooth. Pro tip - You can also use a double boiler if you don't want to use a microwave.
- While still warm, add the butter, light corn syrup, glycerin, and vanilla extract. The mixture should still be wet pouring consistency. If necessary place back in the microwave for 30 seconds.Pro tip - if any ingredient such as butter is cold it will set the gelatin so if necessary warm for 30 seconds more.
Dry Ingredients
- In a large bowl, combine the powdered sugar and cocoa powder. Use a whisk to combine the two properly. Pro tip - f there are any lumps in the powdered sugar sift it first, otherwise, the fondant will have lumps.
- Pour the warm wet ingredients in the center of the dry ingredients and start combining from the center out with a wooden spoon or spatula. Then, add the 2 tbsp of hot water and continue to combine. Pro tip - the hot water gives the fondant a deeper color by melting some of the cocoa powder.
- Transfer the mixture to a well-dusted work surface and continue to knead adding more powdered sugar if necessary. Knead until smooth and pliable.Pro tip - in most cases you should not have a dry mixture but if necessary you can add a tablespoon or two of vegetable shortening for kneading.
Wrap and Rest
- Divide the fondant dough into two discs. Place in a ziplock bag and a sealed container to prevent drying out. Let rest in the fridge for 3 hours or overnight on the counter.
Using fondant
- Remove the fondant from the fridge and bring it to room temperature. Knead the fondant until smooth and pliable using vegetable shortening.Pro tip - the fondant will be very firm when cold but will soften as it thaws. You can place it in the microwave for just 10 seconds (no more) to help thaw faster.
Storing
- You can store this fondant at room temperature in a cool dark place for a month or in the fridge for up to 3 months. You can also freeze this fondant in the fridge for up to 6 months.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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