homemade fondant-without marshmallows
A ton of people out there dislike fondant… I’ve heard things from it tasting like Play-Doh to plastic.
Not. This. One.
This one is sweet, with flavors of vanilla and almond, it’s creamy and nougatty, and melts in your mouth all at once.
Best part: It is easy to make, and it makes a ton.
Another good part: It doesn’t use marshmallows. Not that marshmallows are bad, I just like my fondant to be more than shortening and store bought marshmallows.
However, I feel the need to give you fair warning: (If you wear rings) take off any type of finger adornments you may have on… yes- this even includes the simple plain band that you don’t want to take off. Don’t worry… your spouse won’t be mad, and I am sure that nobody will attempt to pick you up in the middle of a fondant project. It’s okay to look single while you’re making this.
Because your hands will be so messy…nobody will want to mess with you.
But, that part is temporary and before you know it, you will end up with a nice ball of sugary goodness:
This was for my daughter’s 6th birthday (duh) and I’m back on my cake baking kick once again. It’s good to feel back to normal again.
Most of you don’t realize that even though I try to make things sound bright and cheerful here, I have gone through hell and back recently. The ordeal is over (to the best of my knowledge) and I am adjusting to a new kind of normal now.
I’m sure there will be a time when I am able to write more about it, but today I am happy to say I made cake and I am getting along.
- 2 pounds powdered sugar
- 1/4 cup water
- 1 tablespoon unflavored gelatin
- 1/4 cup light corn syrup
- 1 1/2 tablespoons glycerine
- 1/4 cup shortening
- vanilla extract 1/2 teaspoon
- almond extract 1/2 teaspoon
- In a saucepan, over medium low heat, dissolve the gelatin in the water.
- Once dissolved, remove from heat, and stir in the corn syrup and glycerine.
- Shift the sugar into a large bowl (don’t skip this step!)
- Make a well in the sugar and pour the liquid mixture into the center.
- Stir well, (it will be messy at first)
- Once a dough begins to take shape, work the shortening in with your hands until a smooth fondant is achieved. Work in flavorings.
- Store wrapped tightly in plastic wrap in an air tight container.
- Makes enough to cover one 9″x3″ round cake.