Perfect Homemade Black Fondant Vanilla or Chocolate
Calories: 498kcal
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
- 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
- 2 cups (240 g) Powdered sugar / confectioners sugar for kneading
- 1 cup (85 g) Cocoa powder
- ¼ tsp Salt
- 2 tsp Vanilla
- 1 tsp Coffee extract optional
- 2 tbsp Water
- 1 tsp Black food color gel or more as needed
Black vanilla fondant
- ½ cup (0.5 cups) Non-dairy creamer
- 3 tbsp Gelatin
- 1 tbsp Glycerin
- 1 cup (1.00 cups) Light corn syrup
- ¼ cup (0.25 cups) Butter / veg shortening
- 6 cups (720 g) Powdered sugar / confectioners sugar
- 2 cups (240 g) Powdered sugar / confectioners sugar for kneading
- ¼ tsp Salt
- 1 tsp Vanilla
- ¼ tsp Black food color gel
- 2 drops Dark yellow food color
- 2 drops Green food color
- 2 drops Red food color
- 1 drop Moss green food color
Instructions
Wet ingredients
- In a microwave-safe bowl or double boiler - add creamer and gelatin - let bloom for 2 minutes.
- Melt in the microwave at 50% power at 30-sec intervals until completely dissolved (no grains left).
- While still warm and working quickly - add in.
- Butter/veg shortening, light corn syrup, glycerin, vanilla - stir well.
- The mixture should still be in a liquid state not set!! If necessary place in the microwave for 10-secs.
- Lastly, add in the food color gels.
Dry ingredients - vanilla black fondant
- Place powdered sugar in a bigger bowl.
- Make a hollow in the center, and
- Pour in the wet ingredients.
- Bring it all together with a wooden spoon first.
- Then transfer onto a work surface dusted with powdered sugar, and
- Knead until smooth and pliable.
- Avoid adding too much, powdered sugar or the rested fondant later will be stiff and less elastic.
Dry ingredients - chocolate black fondant
- Place one cup of powdered sugar in a bigger bowl.
- Add the cocoa powder and mix well.
- Make a hollow in the center, and
- Pour in the wet ingredients - combine well
- Add the 2 tbsp of hot water - stir well.
- Now start adding more powdered sugar one cup at a time
- Bring it all together with a wooden spoon first.
- Then transfer onto a work surface dusted with powdered sugar, and
- Knead until smooth and pliable.
- Avoid adding too much of powdered sugar or the rested fondant later will be stiff and less elastic.
Wrap and rest
- Divide 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.
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 color gel.
Recipe Notes
Tips for making this black fondant
- Measure your ingredients correctly. Using measuring cups and spoons or a weighing scale where necessary.
- Ensure your powdered sugar is fresh out of a sealed bag without lumps or sift the powdered sugar - lump will leave white dots in the fondant.
- You want liquid ingredients to be warm, barely warm. But, not hot. Hot liquid ingredients mean the sugar will melt. So you will need more than mentioned in the recipes.
- Humidity and climate play a huge role in fondant. So, the amount of powdered sugar mentioned in the recipe is a guide. You may need a little more or a little less.
- However, once you've used up all the sugar mentioned in the recipes instead of adding too much-powdered sugar. You can make the fondant mass and place it in a ziplock bag. Let it cool in the fridge for a few hours (4 to 6 hours) this will help the gelatin set.
- Once cooled let it come back to room temperature - then knead and add powdered sugar as necessary. Chances are you will need much less this time.
- The disadvantage of adding too much of powdered sugar is that the rested fondant becomes hard and difficult to roll. The gelatin then will give you less elasticity.
- When possible always make black fondant a few days or even weeks ahead. Gel colors deepen over time. That way you will have a nice deep black color.
Tips for using black fondant
- You can cover a buttercream or ganache cake with fondant.
- Always knead fondant to a smooth pliable consistency before you roll out - This will prevent drying out.
- Avoid using powdered sugar to roll fondant. In good weather use veg shortening on your work surface to roll fondant.
- Alternatively, use powdered sugar then dust off any excess from the cake.
- You can use a wet paper towel to wipe cornstarch from the black fondant cake - just wipe then let dry.
Storing
- Black fondant is always a necessity on hand so make extra.
- You can store this fondant at room temperature in a cool dark place for three months.
- This can be frozen for over 6 months if sealed well.
- Ensure to always wrap fondant well to prevent drying out.
Nutrition Information
Calories: 498kcalCarbohydrates: 114gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 11mgSodium: 127mgPotassium: 99mgFiber: 2gSugar: 109gVitamin A: 125IUCalcium: 13mgIron: 1mg
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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