How to Make Fondant
It's frustrating to run out of fondant when you're in the middle of decorating a cake. Never run out again once you learn how to make your own fondant! Create classic fondant using gelatin, corn syrup, and shortening or make faster marshmallow fondant. You can customize your fondant by tinting it or adding a flavor extract. Then, roll it out or store it until you're ready to decorate.
1. **Hydrate the gelatin in water until it's firm.** Pour ⁄4 cup (59 ml) of cold water into a heat-proof bowl and sprinkle 2 teaspoons (1/4 ounce or 7 g) of unflavored powdered gelatin over it. Leave the gelatin to hydrate for 5 to 10 minutes. It should start to look thick and gel-like.
2. **Heat the gelatin over simmering water until it melts.** Pour about 1 inch (2.5 cm) of water into a pan and turn the burner to medium. When the water begins to simmer, place the bowl with the gelatin in the pan so it sits over the water. Continue to heat the gelatin gently until it melts.
You can stir the gelatin at this point to help dissolve.
3. **Stir in glucose, glycerin, and shortening.** Add 1/2 cup (170 g) of glucose syrup or corn syrup to the melted gelatin along with 1 tablespoon (18 g) of glycerin and 2 tablespoons (28 g) of shortening or butter. Stir the mixture and heat it until the ingredients melt.
If you don't have glycerin, you can substitute vegetable oil.
4. **Set the bowl of gelatin on the counter and stir in vanilla.** Turn off the burner and wear oven mitts to carefully lift the bowl out of the pan. Then, stir in 1 teaspoon (4.9 ml) of vanilla extract and set the mixture aside to cool until it's lukewarm.
5. **Stir the mixture into 4 cups (0.5 kg) of the powdered sugar.** Put the powdered sugar into a large bowl so you have room to pour in the cooled gelatin mixture. Then, stir it well with a wooden spoon.
The mixture should look sticky and stretchy at this point.
6. **Mix in the rest of the powdered sugar as needed.** Continue to stir in the remaining 4 cups (0.5 g) of powdered sugar, 1 cup (125 g) at a time. Depending on how firm you want your fondant, you may not need all of the powdered sugar.
You can stop adding the powdered sugar once it becomes difficult to incorporate.
7. **Knead the fondant until it's smooth.** Sprinkle powdered sugar over your work surface and turn the fondant onto it. Then, coat your hands with some powdered sugar and knead the fondant until it's soft and easy to work with.


If you're in a hot or wet climate, you may need to add more powdered sugar as you work to prevent the fondant from sticking.
If the fondant becomes too stiff while you're kneading, mix in a drop of water at a time until it softens.
8. **Use the fondant or store it until you're ready to decorate.** You can immediately begin rolling out the fondant to decorate a cake or wrap it tightly in plastic wrap. To prevent the fondant from drying out, brush it with a little vegetable oil before you wrap it. Then, store it at room temperature out of direct light for up to 1 week.
Avoid refrigerating the fondant because this will introduce moisture which could cause the fondant to become too sticky.
9. **Melt the mini-marshmallows with water in a microwave.** Open a 10-ounce (280 g) bag of mini-marshmallows and pour them into a heat-proof bowl. Then, pour in 2 tablespoons (30 ml) of water and microwave the marshmallows for about 30 seconds or until they melt.
If you don't have a microwave, you can heat the bowl of marshmallows over simmering water.
10. **Mix 3 cups (375 g) of the powdered sugar with the marshmallows.** Put the powdered sugar and melted marshmallows into the bowl of a stand mixer and turn it on low. Stir the mixture on low speed until it forms a ball.

If the fondant looks too sticky, add more powdered sugar.
11. **Turn the fondant out and knead it for 7 to 8 minutes.** Coat your work surface with powdered sugar. Then, grease your hands and a spatula with vegetable oil so you can scoop the fondant onto your work surface. Knead the fondant until it becomes soft and smooth.
If your fondant feels too dry, mix in about ⁄2 tablespoon (7.4 ml) of water until the fondant loosens a little.
12. **Roll out your fondant** If you'd like to cover a cake or cupcakes with fondant, you can start rolling the fondant on your powdered sugar-coated work surface. If you'd like to put the fondant aside, spread a little vegetable oil on the surface of the fondant and wrap it tightly with plastic wrap. Keep the fondant at room temperature for up to 2 weeks.

Put the wrapped fondant in a cool part of your pantry that's out of direct light. You shouldn't refrigerate the fondant because it will introduce moisture that could make the fondant sticky.
There are different methods to roll fondant without letting it stick.

You can use powdered sugar or cornstarch as a base instead of flour.

Or you can roll it between parchment papers.
{"url": "https://www.wikihow.com/Make-Fondant", "language": "en"}