Perfect Homemade Black Fondant Vanilla or Chocolate
Calories: 25
Adjust Servings Here: 1 Kg
Description
Coloring fondant black can be trick and even a nightmare sometimes. But my method will help you make perfect homemade black fondant recipe every single time. It's an easy and full proof method whether you use my recipe Black Chocolate Fondant or Black Vanilla Fondant recipe.
Ingredients
Black chocolate fondant
- ½ cup (120 ml) Non-dairy creamer
- 3 tbsp (45 g) Gelatin powder
- 3 tbsp Water
- 1 tbsp Glycerin
- 1 cup (250 ml) Light corn syrup
- ¼ cup (4 tbsp) Butter / veg shortening
- 5 cups (600 g) Powdered sugar / confectioners sugar plus more kneading
- 1 cup (85 g) Cocoa powder
- ¼ tsp Salt
- 2 tsp Vanilla
- 1 tsp Coffee extract optional
- 1 tsp Black food color gel or more as needed
Black vanilla fondant
- ½ cup (0.5 cups) Non-dairy creamer
- 3 tbsp Gelatin powder
- 3 tbsp Water
- 1 tbsp Glycerin
- 1 cup (1.00 cups) Light corn syrup
- 6 cups (720 g) Powdered sugar / confectioners sugar plus more for kneading
- ¼ tsp Salt
- 1 tsp Vanilla
- ¼ cup (0.25 cups) Butter / veg shortening
- ¼ tsp Black food color gel
- 2 drops Dark yellow food color or more black food color
- 2 drops Green food color or more black food color
- 2 drops Red food color or more black food color
- 1 drop Moss green food color or more black food color
Instructions
Vanilla black fondant
- Wet ingredients: Add creamer and gelatin to a microwave-safe bowl or double boiler and let bloom for 2 minutes. Melt in the microwave at 50% power at 30-second intervals until completely dissolved (no grains left). While still warm and working quickly, add Butter/vegetable shortening, light corn syrup, glycerin, and vanilla and black food color. Stir well. Pro tip: The mixture should still be liquid, not set!! If necessary, place in the microwave for 10 seconds. Lastly, add the food coloring gels.½ cup Non-dairy creamer, 3 tbsp Gelatin powder, 3 tbsp Water, 1 tbsp Glycerin, 1 cup Light corn syrup, 1 tsp Vanilla, ¼ tsp Black food color gel
- Combine: Place powdered sugar in a large bowl. Make a hollow in the center, and pour in the wet ingredients. First, bring it all together with a wooden spoon. Then, transfer it to a work surface dusted with powdered sugar and knead until smooth and pliable. Knead in the butter until smooth. Pro tip: Avoid adding too much powdered sugar, or the rested fondant will be stiff and less elastic later.6 cups Powdered sugar / confectioners sugar, 1/4 tsp Salt, ¼ cup Butter / veg shortening
- Wrap and rest: Divide the fondant dough into two discs. Place them in a ziplock bag and a sealed container to prevent drying out. Let them rest in the fridge for 3 hours or overnight on the counter.
Chocolate black fondant
- Wet ingredients: Soak the gelatin and water in a bowl for 3 minutes. Then, add the rest of the wet ingredients and combine well. Warm the wet ingredients if necessary to ensure the gelatin does not set.½ cup Non-dairy creamer, 3 tbsp Gelatin powder, 3 tbsp Water, 1 tbsp Glycerin, 1 cup Light corn syrup, 2 tsp Vanilla, 1 tsp Coffee extract
- Combine: Place one cup of powdered sugar in a large bowl. Add the cocoa powder and mix well. Make a hollow in the center; pour in all the warm, wet ingredients, and combine well. Then, add the rest of the powdered sugar one cup at a time, kneading gently. Add the vanilla extract, salt, butter and knead some more. Then, add the gel food colors and knead until soft and elastic.¼ cup Butter / veg shortening , 5 cups Powdered sugar / confectioners sugar, 1 cup Cocoa powder, ¼ tsp Salt, 1 tsp Black food color gel
- Wrap and rest: Divide the fondant dough into two discs. Place them in a ziplock bag and a sealed container to prevent drying out. Let them rest in the fridge for 3 hours or overnight on the counter.
- Knead and check color: Gel colors will deepen over time. Knead the fondant until smooth and pliable. Check for color—at this point, you should have a dark black fondant. If necessary, add a drop or two more of black gel.
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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