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.
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.
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