Homemade Fondant

Homemade Fondant

Whether or not you are an avid cake baker or just starting out, I’m sure you either LOVE fondant or HATE it. Some store bought fondants are plain DISGUSTING, so trust me when I say that I understand where you’re coming from!

This homemade fondant is not only easy to make but equally DELICIOUS!! It tastes kind of like a cross between cotton candy, marshmallows, and candied unicorns.


Have you not tasted candied unicorns before??


1/2 cup whole milk
3 Tbsp of unflavored gelatin(or 4 envelops of Knox’s Gelatin)
1 cup of light corn syrup
3 Tbsp of SALTED butter
2 1/2 Tbsp of glycerin
2 tsp of vanilla extract(you may use clear vanilla)
1 tsp of butter flavoring
1 tsp of lemon juice powder(optional)
3 1/2 to 4 pounds of powdered sugar
2 pinches of salt

Additional items needed:

Vegetable shortening
Extra glycerin(for kneading in, if necessary)
some corn starch
A stand mixer


Place your milk in a 2 cup measuring cup. Sprinkle in your gelatin and allow it to firm up or bloom(should take 3-4 minutes).

Place mixture in the microwave and heat on HIGH for 1 minute. Stir. If your gelatin does not become liquid, then continue to microwave using 15 second intervals until melted. Make sure to stir between heating cycles.

Put corn syrup, butter, glycerin, vanilla extract, butter flavoring, and salt into a large measuring cup. Add this into your milk and gelatin mixture. Stir.

Microwave on high for 2 minutes(or until butter has melted). Stir. Set this aside and allow it to cool to LUKE WARM.

Place 2 pounds of powdered sugar into your stand mixer. Add in your lemon juice powder if using.

Strain LUKE WARM mixture into your powdered sugar. Mix it by hand with a spatula until blended.

Fit your mixer with the dough hook and turn the mixer on to “stir.” Slowly start to incorporate the rest of the powdered sugar, adding a cup at a time.

Your fondant is ready when it starts to pull away from the sides and starts to clump around the dough hook.

On a clean surface, add some vegetable shortening and then corn starch onto the counter to prevent sticking.

With some crisco on your hands, dump the fondant onto the counter and begin to work it into a smooth round ball. It will be slightly soft and you may use additional powdered sugar(or corn starch)AS NEEDED to form your ball.

Divide the dough in half and wrap them up tightly in some crisco coated saran wrap. Do not use a spray because that will form a crust. Repeat with a second wrapping, then repeat the same process with the other half of fondant.

Place in an air tight container and allow it to sit overnight on the counter.

The next day, knead only the amount required to cover your cake.

On a non stick surface, knead out some fondant. Interchange between a little glycerin and some shortening, just until soft and supple.


If you are positive that you are not going to color your fondant, then you can add 3 Tbsp of glycerin instead of 2 1/2 to start with. I like to control how much goes into my fondant and if you put too much then it will be too soft, not to mention that food coloring also contains glycerin. If you are unfamiliar with the texture of fondant, go out and purchase some store bought fondant to note the texture.

Do not use butter flavoring shortening. It does not taste good in this.

And no, you cannot taste the crisco in this recipe. :)

This recipe yields about 4 1/2 pounds of fondant.

Work your fondant in batches until nice and smooth.

If at anytime it appears too soft, just knead in more powdered sugar. If it appears too stiff, add in more glycerin.

The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.

Good tasting brands of commercial fondant: Fondx and Fondarific. I hear Satin Ice is good too.

Adapted from Michele Foster’s Fondant recipe.

Watch the tutorial below!

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My name is Sav Le and I created Eat Now, Cry Later to show you how fun and easy cooking can be! I'm currently redesigning my blog, so please be patient with me while I get things up and running! You can find more recipes at my other blog: http:eatnowcrylater.blogpsot.com/.

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232 Responses to “Homemade Fondant”

  1. Ana Marie
    April 30, 2017 at 11:26 PM #

    Can I use Bell’s Glycerin BP 28ml on this recipe? I’m planning to try this and I am not sure if its the same, although it is written on the label that it is suitable for food preparation.

    • May 5, 2017 at 11:18 AM #

      Hi Ana. I’m not really sure whether or not that’s a good sub because I am not familiar with the brand you mentioned. Cut the recipe in half and give it a go!

  2. Milli
    March 14, 2017 at 11:23 AM #

    Hi .. I want to make fondant using your method but I cannot find butter flavoring. Is butter flavoring a MUST for this method or can I skip it?..thank you

    • March 28, 2017 at 8:59 AM #

      Yes, you can skip it.

    • Kathy
      April 27, 2017 at 9:46 PM #

      Hello, I don’t understand what you mean by ‘strain’ do you mean with a sieve?

  3. Ema
    February 17, 2017 at 1:16 PM #

    Hello, I’m interested is it possible to make fondant with glycerin, powered sugar, vanilla extract, milk, gelatin, lemon juice,butter, salt. Basically without corn syrup, butter flavoring,lemon juice powder, and can I change salted butter with butter? Will I get normal fondant?

  4. Nina
    February 8, 2017 at 3:11 PM #

    I made it for my sons wedding people were amazed and loved the taste.
    I am now making a cake for my daughter, it will be a blue owl, can you tell me if I should add any glycerin because I will have a lot of gel color in it.

    • February 12, 2017 at 9:36 AM #

      Hi Nina. So happy people loved it at the wedding! I would definitely go easy on the glycerin, at first, and then gradually add more later, if needed, to get the appropriate consistency.

  5. Amber
    January 12, 2017 at 7:18 AM #

    If you make this ahead of time, how long does it last? Can it sit out for up to a week? or does it need to be refrigerated at any point? Thanks!!

  6. November 30, 2016 at 9:24 PM #

    Can milk be substituted with water? And if yes then can it cange the consistency and taste of the fondat

  7. Queenie
    October 18, 2016 at 10:42 PM #

    Hello Sav,

    I’m planning to make my first fondant. I would like to know, what’s the substitute for the whole milk? Or can I use evaporated milk instead?

    • October 28, 2016 at 1:14 PM #

      Hi! You can use 2 % milk too. I’ve never tried to use evaporated milk before so I can’t really confirm if that works or not. Best of luck!

  8. sam
    October 10, 2016 at 1:37 PM #

    Can we color fondant after it is done.
    like adding different colors to fondant as per need

    • October 28, 2016 at 1:04 PM #

      Absolutely! Just keep in mind that depending on how much color you use to color your fondant, you might need to use less glycerin in the recipe since there’s glycerin in gel food coloring.

  9. Huma
    October 2, 2016 at 3:44 AM #

    Hi eatnowcrylater,
    I want to know how important is glysrine in this recipe?
    What if I don’t use it, as I don’t have it right now!!

    • October 2, 2016 at 11:22 AM #

      Hi, Huma. Glycerine is very important in this recipe. It helps the fondant with its overall elasticity, and helps with its smoothness. I’ve read that some people just sub with corn syrup; it’s just a bit stickier. I have not tried this method, but you’re more than welcome to give it a go!

  10. Maureen
    September 28, 2016 at 10:57 PM #

    Hi, i watch your YouTube video on fondant and I like the way it looks, I intend to try it as my first time to cover my son’s birthday cake today and I’ve searched for the corn syrup but I can’t seem to find it anywhere instead I only see the lyles golden syrup, can I use that as a substitute to the corn syrup. Thanks

    • October 2, 2016 at 11:25 AM #

      Hi, Maureen. I don’t see why you couldn’t use that. It’s best to use plain glycerine because it has no color, and no other additives so it keeps the fondant nice and white. The glycerine I use only has ‘glycerine’ as the ingredient, with no other additives. I say, give it a go and see how it works. Maybe you can cut the recipe in half to see how it works.

  11. Hanim
    September 13, 2016 at 2:28 AM #

    Hi Sav, thank you for the recipe. I have 1 question though. If I use gelatin leaf, how do i bloom it and how many quantity I will need. Thanks in advance

  12. Elsa
    June 25, 2016 at 8:56 PM #

    Hi, I want to make this recipe, but I am not sure is I have to use 3 to 4 opines, or 3 to 4 cups. Thanks!

  13. Mer
    April 11, 2016 at 9:34 PM #

    Hi can I use small packets of see weed (carrageenan )gelatine??

  14. Ana
    April 11, 2016 at 12:16 PM #

    Hi Sav! I have a question after a few days of making the fondant do you use the microwave to soften the fondant to start kneading it?
    I have try others recipes and after a few days of making it to use it a put the fondant in the microwave before to start using it to make it easy to knead. I can do the same with this recipe fondant? Thank you so much I advance!!!

  15. Sadhana
    April 7, 2016 at 6:18 AM #

    Hi, Can I use glucose syrup instead of corn syrup and what’s difference between both.

  16. Maya
    April 2, 2016 at 6:24 AM #

    Hello! Thank you for this recipe! This have become my go-to fondant recipe ever since I’ve discovered and read your blog 2 years ago. Only thing I can add to your instructions is if you coat your mixing tools: mixing bowl, dough hook, spatula etc with Crisco, the experience is much more encouraging…

  17. Tamara
    February 5, 2016 at 6:03 PM #


    I was just wondering if it is possible to freeze the leftover fondant for later use?

    • March 11, 2016 at 11:23 AM #

      Hi Tamara, I’ve never frozen my fondant, so I’m not sure. You can make this fondant 2 weeks in advance though.

  18. Tracey Ancheta
    February 3, 2016 at 4:11 AM #

    I am a newbie in fondant making. I would really like to try your recipe but i have no microwave oven at home,can i cook/boil the ingredients on my stove top? I do hope you can help me. Thank you very much

    • February 3, 2016 at 12:52 PM #

      I don’t see why not! I would advise to be very careful when using the stovetop though. Do not walk away from the stove and turn off stove just before you think the mixture is hot enough so you don’t overdo it.

  19. Asefeh
    January 10, 2016 at 2:46 AM #

    I tried this recipe and it was great.
    After two failed attempts in a row with another recipe it was encouraging success.
    Thanks a million!

  20. Rencee
    December 21, 2015 at 8:04 AM #


    Please help me with this :) I have read all the comments fondants have around the blogs and the internet, but can’t find the answer I need.
    This is my 5th batch of fondant going to the trash if I can’t figure the problem out. I’m doing everything like in the YouTube video, but something is not quite right. All my fondants turn out like grainy ps. Nothing like playdo. Right after mixing it, it doesn’t have any stretch, just like a big mountain of wet ps. I tried to knead in more gliceryn, more shortening, but nothing seems to help. I tried with warmer mixture, cooler mixture, the same. Can you give me some advice? I tried to knead a lot longer with more glycerin and shortening, but still can’t reach the soft pliable state.

    • Claudette
      January 9, 2016 at 12:13 PM #

      I’m sorry with m’y ingles but if il Anderstand your problèmes you née de ton put more glycerine
      I hope your ok or tank tout me in facebook have a Nice day☺

    • Claire
      February 13, 2016 at 5:03 PM #

      The reason your fondant is grainy is because either your gelatine hasn’t been heated enough to disolve all of the granules or has been overheated too much drying it out too much and leaving hard grains before the addition of the fat and glycerine mixture. You also need to really stir to disolve the granules in the heated liquid.

    • Shalryn
      October 14, 2016 at 2:18 PM #

      I think you are making the mixture too hot. That happens with a lot of my confectionery when I overheat it or if my hands are too hot as I knead.

  21. angelina
    November 30, 2015 at 1:49 PM #

    Does this fondant work for fondant roses?

  22. AL
    November 27, 2015 at 3:20 PM #

    Hi there. This recipe said that it needed 3-4 pounds of powdered sugar. What do you mean by ‘pound?’ I searched for ‘pounds to cups’ so that I can measure it by cups but it said that 1 pound is equal to 3 cups. I tried using this recipe but it didn’t worked. And the milk, did you used powdered or fresh milk? Thanks.

    • Lollie
      January 14, 2016 at 4:06 PM #

      This message is for Rencee! The reason your fondant did not come out right is because the written recipe reads 3-1/2 – 4 pounds of powdered sugar. But, in the video above she states she usually uses 3-1/2 – 4 cups of powdered sugar. BIG DIFFERENCE!!!

      • Rencee
        January 17, 2016 at 12:10 PM #

        Yes thank you. I am aware of the measuring difference, because the video states otherwise, but it has been corrected in the description, saying 3-4 pounds is correct. Which is around 1,4 kg of powdered sugar. 3-4 cups would not be enough and would not give you this much fondant. Since than I found out, after several failed attempt, that the quality of your powder sugar is very relevant. The most important thing to avoid dry looking, crumbly fondant.

    • Lollie
      January 14, 2016 at 4:09 PM #

      There is a HUGE error in this recipe where the instructor gave wrong measurements! The recipe reads as 3-1/2 to 4 pounds of powdered sugar. But, in the video above she states she uses 3-1/2 to 4 CUPS of powdered sugar!!

  23. reham
    November 26, 2015 at 9:54 AM #

    I didn’t find the glycerin what can i do ?

  24. serrah
    November 26, 2015 at 7:41 AM #

    Hello… I wana try the fondant recipe…but i dnt have light corn syrup… Can i use glucose syrup instead…pls help

  25. serrah
    November 26, 2015 at 7:40 AM #

    Hi i wana try the fondant for my daughters cake… But i dnt have light corn syrup..can i use glucose syrup instead??pls help!!

  26. Faizah
    November 22, 2015 at 12:50 PM #

    My name is Faizah, and I love love love your recipe

  27. Kristin
    November 10, 2015 at 3:05 PM #

    How does it taste some people tell me fondant does not taste very good

    • November 12, 2015 at 9:44 AM #

      This fondant, I assure you, is quite delicious! :)

      • Natalie
        November 30, 2015 at 7:50 PM #

        Thank you for this wonderful recipe!!!!

    • Natalie
      November 30, 2015 at 7:49 PM #

      This is my go to recipe, people have told me that this is the fondant you don’t leave behind. Clean plates, no left over rolls on plates. And people always mention that they never eat fondant but found that this tasted so good they were compelled to eat it all :)

  28. Althea
    October 31, 2015 at 6:39 PM #

    What can cause fondant to not be pliable? I used your recipe and got great results even shared it with friends but my last two batch is a disaster. The fondant just keeps breaking can’t even roll out…. Please please help me

    • November 12, 2015 at 9:43 AM #

      Lot’s of things can factor into fondant making; could be the humidity or maybe you’re using too much powdered sugar? Try using cornstarch to roll it out instead.

  29. martha
    September 10, 2015 at 1:06 PM #

    Hi there my name is Martha and I want to thank you for the recipe! I have done it twice and I love it… Thanks again I start working with fondant and you made my work so easy! :) just one question : can I put cmc ? Cause my fondant take time to endure so to do structures.

  30. Emilia martins
    September 8, 2015 at 8:10 PM #

    Wow,i have not tried it yet,but I am excited already bcz I hv this feeling that it’s going to be wow,bcz d fondant recipe I have is totally different and I have always wished to have a smooth and fine fondant cake and now I just got it for free…smiles…loving you already…thank you u very much,God bless you….hugs and kisses…smiles

  31. Heather
    September 5, 2015 at 6:49 PM #

    Thank you for sharing! I never wanted to deal with marshmallows so always bought it at the store. It’s very expensive in comparison. It was super easy to make and work with until I took it out of the refrigerator….when I kneaded it to roll it out it kept cracking. I added more glycerin and Crisco to help. I was able to cover a 3 tier cake with the recipe though. I also dyed it different colors. Not sure where I went wrong. Do you know why it was cracking?

    • September 21, 2015 at 10:54 AM #

      Hi Heather. Is there a reason why you need to refrigerate the fondant? Cold fondant will tend to crack. This fondant keeps well wrapped in saran wrap then placed in an airtight container on the counter for up to two weeks. But yes, adding crisco and glycerin should help when rolling out. Using some corn starch instead of powdered sugar is probably a good idea, too. The more powdered sugar you use, the drier it will become, causing more cracks in the fondant. Hope that helps!

  32. Martha
    August 15, 2015 at 9:00 AM #

    Hi ! I’m from Mexico and I have tried homemade fondant already but definitly I will keep your recipe!! I loved it and it works amazing !! I watched your video and I tried immediatly I was happy with the results and to see that it is useful for cover the cake and make figures, I have one question, if I put CMC then it will be more stiff for flowers ? Or can I mix the fondant with gum paste (also homemade)? I will try to see but I hope you may know. Thanks a lot ! I will see more of your videos, you have one fan in me ! :)
    Ps. My english is not very good I’m sorry, I hope you can read me well

    • paz d. fathallah
      October 17, 2015 at 8:43 AM #

      Hi.a ‘m paz from the philippines.i just want to ask if i can just boil t the light corn with other inieny

  33. Allison Smith
    July 19, 2015 at 6:57 PM #

    Hi my name is Allison and I want to make one pound of fondant but am not very good at math so I was wondering if you could provide me with an answer of how much to divide each ingredient by? Thanks can’t wait to try cause I have never used fondant before!!

    • July 23, 2015 at 10:52 AM #

      Hi Allison. My math is terrible, too! Haha. My advice is to cut the recipe in half (that’ll give you about 2 pounds of fondant). Good luck!

  34. Maryann
    July 19, 2015 at 10:00 AM #

    Hello Sav Le,I have just watched your video and I am very excited to try your recipe for the homemade fondant, I am going to try to make the tire cake for my son, I do have a couple of concerns though. First I have looked on the internet to see where I can purchase the glycerin I have never used this before and from what I have found there are several different types of glycerin most places it is listed in the pharmacy section also in the moisturizers section of the store as you can assume I am very confused and I do not want to buy the wrong kind. Can you please advise me on this matter?? The other concern I have is that I need to color the fondant black and I have seen in your comments that you suggest gel coloring this also I have never used and I do not know where to look to purchase this item.I am working on a fixed income and would like to purchase these items at Walmart or the Grocery store if this is possible.Please contact me with this information.
    Thank You Very Much

    • July 23, 2015 at 10:50 AM #

      Whichever glycerin you purchase, make sure it only has glycerin labeled as the ingredient in it, and no other additives. Vegetable glycerin should be okay to use too. To note, the glycerine should not have a strong smell.You don’t have a Michael’s craft store where you live? That’s where I purchase mine. Black fondant is one of the hardest colors to achieve. You will need quite a bit of food coloring to make it black. Again, you can purchase gel food coloring at Michael’s or you can try your local grocery stores or Walmart. If all else fails, you can purchase Americolor food coloring off of Amazon.com! Hope that helps!

  35. Varsha
    July 6, 2015 at 3:57 AM #

    Kindly tell me can I use veg gelatin in this fondest receip

    • July 11, 2015 at 11:13 AM #

      Don’t see why not! I would cut the recipe in half and then give a try!

  36. Mira
    June 12, 2015 at 11:46 PM #

    How long can this fondant last? Also, can I keep it in the fridge?

    I live in Japan and it’s extremely hot and humid here. I made the fondant a month ago and I wrapped it up and put it in an air tight container, but it got moldy after a month.

    Would it be possible to leave it in the fridge?

    • June 13, 2015 at 4:56 PM #

      Hi Mira. The original recipe says you can leave it up to one month at room temp, but I never let it go for longer than 2 weeks. You may place it in the fridge. It will harden a bit, but you should be able to allow the fondant to come to room temp, and begin to knead it on the counter for a bit. Have some crisco and glycerin on hand to help speed up the process as well.

  37. June 10, 2015 at 8:46 PM #

    Eatnowcrylater, hope you’ve tried marshmallow fondant since this post. Ive created a baking helps page called “Baking Rock Stars and Rookies Welcomed” on FB, I’d be honored if you’d like my page☺. I posted my easy quick and “sticky free” marshmallow fondant recipe there. I use marshmallows, powdered sugar, Crisco and water, that’s it! It whips up in about 12 minutes. But I’m going to share your video too so one day I’ll try it. Thanks!

  38. Tabitha
    June 10, 2015 at 2:06 PM #

    Hi there,

    I tried your recipe and my fondant came out so luquidy. I kept adding powdered sugar but it still came out liquidy. I put it in the refrigerator hoping to cool it down and then be able to work with it later. Will that work?

    Thank you!

  39. Noura
    May 28, 2015 at 3:10 AM #

    I’m wondering about the time that can fondant be saved in the refrigerator. Can I replace the milk with water to keep it more time in the refrigerator, and corn syrup with normal syrup because we don’t have corn syrup.

  40. JJ
    May 25, 2015 at 11:18 AM #

    Thankssssss so much for this great recipe. I’ve been trying to make fondant and then it always turns out not good, either it cracks etc . It was a coincidence I saw your page, I tried your version it simply came out great, with less effort. I’m finally now in love with making of fondant.
    Pls is it possible for me to use the fondant a day before the event to decorate the cake? Will it still be looking nice the next day?

  41. Virginia
    May 14, 2015 at 4:28 AM #

    This recipes sounds great although it makes so much. Can I freeze what fondant I don’t use for later use?

    • June 20, 2015 at 2:36 PM #

      Hi Virginia. I do not recommend freezing. You can try halving the recipe instead.

  42. Alicia
    May 12, 2015 at 10:18 AM #

    Hi! I was looking through the comments and didn’t see my question, so I apologize if it has already been asked!
    I was wondering if whole milk makes a difference, or if I can use 2%? I have that on hand and want to make the fondant as soon as I can.
    Thanks! I can’t wait to try the recipe!

  43. Charm Pangilinan
    May 10, 2015 at 8:34 PM #

    Hi! How many batches will it take for me to cover a 12-inch cake 8-inch high?

  44. Mel
    May 5, 2015 at 10:18 AM #

    Hi, I’m used to making my own marshmallow fondant, which is by the way not messier or more time consuming then your method and in my opinion more accessible and uses only four ingredients including water(who doesn’t have marshmallows, vanilla exract and powdered sugar at home) that being said, I do like the taste and coverage of this recipe and will keep it handy if I have a last minute cake to cover. Otherwise, I’m going to stick to my marshmallow fondant, but thank you for a variation.

  45. Maya
    April 28, 2015 at 8:40 AM #

    This is the BEST homemade fondant recipe I have tried so far! And I have tried a lot…
    Thanks for sharing. My fondant work is way easier because of this recipe


  46. Chrystal Stroup
    April 25, 2015 at 10:12 PM #

    I love love love this recipe. I have made it numerous times and it has turned out beautiful. For my latest project I had little ones allergic to dairy soo…
    I substituted vanilla almond milk for the milk, and used crisco vegetable shortening instead of butter. I didn’t have butter flavoring so I just added extra vanilla. Again it turned out beautiful. It tastes just like the original recipe. The point to this is, experiment. Have fun, come up with your own twist. It’s how I have learned everything I’ve done.

  47. Lucia
    April 8, 2015 at 7:39 PM #

    Hi, I love this recipe, I made fondant for the first time and it came out really good, my friend and I made a Louis Vuitton hand bag cake, came out beautiful, but the fondant start to dry really fast, once the cake was done, any tips to keep it moist?

  48. Basia
    March 10, 2015 at 3:50 PM #

    Hi. I have long been looking so good recipe, and finally I found yours. White fondant is very, very good :-) I only have a problem when I add food coloring powder. Fondant is very soft (even too much) but it’s not like a white plastic. What could be the reason?

    • March 25, 2015 at 9:32 AM #

      Hi Basia. Next time, I would cut back on the glycerin and use more powdered sugar.

  49. Mecho
    March 9, 2015 at 10:44 AM #

    Oh…almost forgot, I used almond extract instead of butter flavoring and it was delicious.

  50. Mecho
    March 9, 2015 at 10:38 AM #

    Hi…I tried the recipe for my Sister Baby Shower and it was a great hit. I was wondering if I can substitute water for milk? Also was the best way toharden flowers, etc., when using this recipe. The flowers I made harden but not much it was still semi soft.

  51. Andrea
    March 5, 2015 at 1:08 AM #

    What kind of glycerin do you use?

    • March 25, 2015 at 9:31 AM #

      I use Wilton’s glycerin, which can be found at Michaels (craft store).

  52. Zaheeda
    February 25, 2015 at 10:32 AM #

    Tried the recipe three times law at ends up with stiff fondant, which I kneed for several minutes to soften, but doesn’t roll well and won’t stick to the cake. It is very rubbery, no matter how much glycerine I add?

    • March 2, 2015 at 9:15 AM #

      Try to cut back on the powdered sugar and see how that goes. :)

  53. Diane
    February 23, 2015 at 12:09 AM #

    Hi there, i came across yr link. Can u pls tell me how to store this fondant n how long will it last?

    Thank you.

    • March 2, 2015 at 9:20 AM #

      At room temp, the original recipe states that it will last for 1 month, but I never let it go for longer than 2 weeks.

  54. Beebeemayne
    February 9, 2015 at 7:33 PM #

    Its amazing ! totally in love in this recipe ! non messy and it really forms! i was so worry on the first place , because i use a 2L small bowl with a hand electric mixer , start of with 2 pounds of sugar, it looks slimy, but after keep adding some powder sugar,it started to form
    . and it taste so mild and friendly! just wash my hands easily ~ all done !

    • February 20, 2015 at 4:39 PM #

      It’s nice, right?? Homemade and knowing what goes into it, is the best part! :)

  55. KASSEM beydoun
    January 18, 2015 at 4:30 PM #

    I just made this and i love you so much for showing me this lol! Can i use the same day bc i have a last minute cake order! Please answer asap!!

    • February 20, 2015 at 4:40 PM #

      Sorry for the late response, but I know some have used it the same day with great results.

  56. January 15, 2015 at 8:43 AM #

    Hi, I am a UK baker at home and thought you would like to know that if you are in the UK you can use Trex which is the same as Crisco for the shortening. I also bought corn syrup from Amazon. Will be trying this recipe for sure, thanks for the recipe xx

    • Jonno
      July 20, 2015 at 4:03 PM #

      Just to add to Janet’s UK post, if you don’t want to spend a fortune on ordering light corn syrup from amazon or amaricansoda, you can use Golden Syrup as a direct replacement for light corn syrup and Treacle for the Dark corn syrup. I’ve been using this switch myself ever since someone recommended it to me and you can’t tell the difference at all between the american light and UK golden. I also back Trex or if you want to go healthy you can also use White Flora instead of Trex.

  57. Dammy
    December 21, 2014 at 10:48 AM #

    Pls I couldn’t get DAT shortening you used in d video, is it compulsory I use it.

    • January 11, 2015 at 11:39 AM #

      Shortening just helps with the kneading process and helps make the fondant more pliable. If you can get it pliable without using it, then it’s not necessary.

  58. caline
    December 2, 2014 at 1:12 PM #

    thank you so much for this recipe. I just made my first fondant and it’s so perfect. I will just this fondant to deco my gingerbread house. Thanks again.

    • December 16, 2014 at 10:33 PM #

      You’re welcome! And have fun making your gingerbread houses! :)

  59. Rossana
    November 29, 2014 at 1:45 PM #

    Hi! Could you please write this recipe in grams? Here in Italy I cannot find corn syrup…what can I use instead of it? Thank you so so so much!

    • December 1, 2014 at 9:17 AM #

      Hi Rossana. There are many conversion charts online that you can use to convert the recipe into grams. Unfortunately, I do not have the recipe written in grams at the moment.

      • Rossana
        December 1, 2014 at 12:35 PM #

        I’ve just asked because I saw that cups change if it is water, flour etc… :) by the way thanks!! I’ll try asap!!! :)

  60. November 29, 2014 at 12:28 AM #

    Hi! I would want to make this recipe but I have 1 question for you how long can you keep the fondant?

    • December 1, 2014 at 9:15 AM #

      The original recipe states that you may keep it for about a month at room temp, but I never let it go for longer than 2 weeks.

  61. Sana
    November 13, 2014 at 10:50 AM #

    Hi!! I’ll never thank you enough for this recipe. It saved my life, time and money. I live in Tunisia and it’s hard to find some tools and ingredients for cake design and this home made fondant recipe is just perfect; I use it to cover my cakes, in modeling and even to make flowers. Thank you again and God bless you. :)

    • November 16, 2014 at 9:18 AM #

      You are so welcome! It makes me so happy to know that I was able to save you a bit money! :)

      • Diane
        November 22, 2014 at 10:14 AM #

        hi sav! I made your fondant recipe and follow all the ingredients, but my fondant turned out to be very stiff and it breaks easily unlike yours soft and stretchy. I also tried adding water to it and it became soft like yours but still it breaks easily. Can you please help me with it?

        • December 1, 2014 at 9:24 AM #

          You shouldn’t be adding any water to your fondant. You have to keep adding more glycerine, and crisco, until it is soft and pliable. You also have to keep kneading the fondant, for several minutes, so it’ll put your arm muscles to work! :)

  62. Brenda
    September 29, 2014 at 5:41 PM #

    Hi! I’d like to try making your fondant, but would like some of it to be chocolate flavored. Do you have any suggestions as to how I could do this?

    • September 29, 2014 at 8:58 PM #

      Hi Brenda. To make it chocolate, “add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker. ” -Michele Foster’s adaption. :)

  63. Bupi
    September 22, 2014 at 1:13 PM #

    Hello! I leave in hot place- what portion of the ingredients do I need to add- to make same as you did?

    • September 29, 2014 at 9:00 PM #

      If you click on the original recipe (link is above the video), you can read through the comments section and many people will tell you how to work or adjust the recipe to suit your climate. I do not live in a hot nor humid place, so it’s hard for me to make that adjustment for you. Good luck!

  64. Omotayo
    September 10, 2014 at 2:39 PM #

    Hi, I use this recipe for fondant; turns out well but after covering the cake or making decorations, its sweaty, gummy and stretches sooo much. Humidity is really an issue here. What is the smallest amount of glycerine I can use for 1kg of sugar? Thanks

    • September 15, 2014 at 9:08 AM #

      Ooh, you know I’m not sure about how much glycerine you could use for 1 kg of sugar. As you said, humidity plays a big factor for you, so you’d have to play around with the recipe, take notes, and see what works best for you.

  65. Mona
    August 27, 2014 at 11:55 AM #

    Hi, thank you for this great recipe.ca i make this method without stand mixer?

    • September 1, 2014 at 8:54 PM #

      It will be very tiring to make this recipe without a stand mixer. You can try halving the recipe and use a hand mixer, but your arms will be really sore the next day. Lol.

  66. August 23, 2014 at 12:41 AM #

    hi, i liked the fondant recipe,but i dont get cornsyrup where i stay.wat is cornsyrup and wat is d substitute for it?

    • September 1, 2014 at 8:53 PM #

      Some people have used glucose with great results, instead of corn syrup.

  67. Molly
    June 7, 2014 at 11:42 AM #

    You are my hero. I can’t wait to try this. I don’t have a mixture with a dough attachment yet though. :(

    • June 9, 2014 at 9:12 AM #

      I’ve always wanted to be a super hero. Hehe. A dough attachment is pretty important here–if you want the best results! Let me know when you do decide to make it. :)

      • Chris
        July 11, 2014 at 2:57 PM #

        I LOVE this recipe. I have made it a few times now. The last time I made it I was at my mom’s house and she did not have a dough attachment so I mixed it by hand with a good bit of kneading and it came out just fine.

        • July 13, 2014 at 10:13 AM #

          Hi Chris. Isn’t it amazing?? I just love it, too! So happy that it worked out for you! :)

  68. Sara
    June 2, 2014 at 8:43 AM #

    Great tutorial! Is this good for modeling and sculpting? I’m making an elephant cake topper for a baby shower. It’s a fairly large solid piece of fondant and I need it to keep its shape. Thanks!

    • June 3, 2014 at 11:16 AM #

      Hi Sara. Yes, this is good for modeling and sculpting. Just add a bit more powdered sugar when you’re kneading to make it more sturdier for sculpting.

  69. Pooja
    May 29, 2014 at 12:09 AM #

    I did everything mentioned in the recipe and instead of a standing mixer I used a hand mixer but the mixture is not leaving the container’s wall. What should I do.. Its quite long since I’ve being mixing it. I even added all the amount of sugar powder required. Please help..

    • June 3, 2014 at 11:30 AM #

      Sounds like your stand mixer isn’t strong enough to withstand all of the mixing. If you go and click on the original recipe where I adapted the recipe from, you should be able to find a long thread with the answer you’re looking for. You can read through it and see what other people did to fix the problem. I’ve never used a hand mixer so I can’t really tell you in detail what went wrong.

      Good luck!

  70. anggie
    May 17, 2014 at 7:44 AM #

    I loved the video and the way up explained everything but what are the ingredients would I need to have to put to color?? Thank u

    • May 19, 2014 at 9:25 PM #

      You may add color anytime–either during the cooking stage or the mixing stage. I would use Americolor Gel coloring.

  71. May 6, 2014 at 1:23 PM #

    Hi there!
    I just wanted to tell youthat I’ve worked with your recipe 4 times now and even if it is a bit messier than making MMF the result is 1000% better!!
    I love the consistancy and the fact that I can make a lot of fondant in just one “mess”
    I did change the ingredients a bit because I didn’t have them JUST as you said on the recipe but it made no difference whatsoever, so if anyone is wondering if you can do such changes the answer is yes, here they are:
    1. I used semi-skimmed, lactose free milk instead of whole milk.
    2. I used UNSALTED butter instead of Salted butter.
    3. I used GLUCOSE instead of Corn Syrup.
    4. For the first 3 batches I did not use the buttering flavor.
    Like I said, you can do these variations without altering the end result.

    Thank you very much for sharing this wonderful recipe!

    • May 9, 2014 at 9:28 AM #

      Hi Maria. It’s nice to know that you can sub for glucose! I’ve gotten that question quite a bit! I love the consistency of this stuff too and I’m happy that you’re enjoying the recipe. :)

  72. Wendy
    April 26, 2014 at 8:40 PM #

    Hello there, my fondant turns out very sticky. I keep adding sugar but it’s still too soft. At what point is too much icing sugar too much?
    Even when I let it sit overnight it does not harden like yours in the video. It’s very soft and sticks to the counter. Thanks for your help.


    • April 30, 2014 at 12:20 PM #

      There is definitely such a thing as too much sugar. Is it really warm/hot where you are? Have you tried placing it into the fridge and see if it hardens? You can try cutting back on the glycerin or maybe some milk too.

  73. lynne543
    April 24, 2014 at 3:49 PM #

    i was wondering, how long can you leave fondant without using it

  74. Natasha
    April 21, 2014 at 6:49 PM #

    Can i substitute golden syrup from butter flavoring? Pls reply

    • April 21, 2014 at 9:00 PM #

      I’m not familiar with golden syrup but it sounds like it would affect the overall texture of the fondant if you use it. You can just omit the butter flavor altogether.

  75. sarah khan
    April 9, 2014 at 1:40 AM #

    hi can you give me measurements in grams or oz as i like in UK and we follow in thi unit thank. Also can you use a vegetarian gelatin as a subsitute

  76. rachel
    April 6, 2014 at 9:49 AM #

    hiiii :) i love this recipe and i’d like to try it out .. when should i add the food colouring ?

    • April 7, 2014 at 3:06 PM #

      According to the original recipe: “Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.” Hope that helps! :)

  77. March 25, 2014 at 2:21 PM #

    Do you have to use glycerine. And what’s butter flavoring. Where can u buy it. I live in canberra, Australia.

    • March 26, 2014 at 1:22 PM #

      The butter flavoring is optional but the glycerine is important. It makes the dough workable and soft/supple. You may be able to order some at an online store. I would say Amazon but not sure if you’re willing to pay for international shipping. Lol.

  78. Eleanor
    March 25, 2014 at 10:24 AM #

    I was asked to make a birthday cake and I used your fondant recipe. I am so pleased to tell you that it was a great success. It took me a while to gather all the ingredients. The recipe was so easy to follow and the results amazing.

    Thank you so much

    • March 26, 2014 at 1:20 PM #

      Yay! Doesn’t it taste amazing?? I’m glad you had such great results! :)

  79. fama
    March 5, 2014 at 8:07 PM #

    Hey sav I have been watching ur FONDAWNT video lol…for 2mnths now…and was totaly in love wid ur dialogues RILLY RILLY STICKY,RILLY RILLY MESSY..lol…well sav I gave it a go…and the fondant has turned out amazzzzzziiinnggg…love yuh…thank u so much…m glad were into contact now…

  80. Shaunne
    March 1, 2014 at 1:42 PM #

    How long will this keep??

    • March 2, 2014 at 8:38 PM #

      The original recipe says it keeps for 1 month at room temperature but I wouldn’t let it go longer than 2 weeks.

  81. Fama
    February 28, 2014 at 9:10 PM #

    The milk is supposed to be chilled when mixing the gelatine?

    • March 2, 2014 at 8:39 PM #

      Either one. You are going to microwave it anyways so it really doesn’t matter. :)

  82. February 25, 2014 at 5:13 AM #


    YES, I made the fondant twice now and it worked great! Even though my kitchen was a big mess, but that was my fault, too many things at the same time and some mistakes with the measurement because I have to think in grams….:-)

    I also made a mistake, because I thought that the fondant was still too soft in the standmixer…so I added more powdered sugar and the kitchen aid had to work too hard.
    Watching your video again I saw that it HAS TO BE soft when you stop.

    Anyway everything worked out well and I´m so happy, because I´m a real beginner! :-)

    And I tried your recipe because the fondant I made with the recipe which doesn´t use the milk and the butter and the vanilla also turned out great but did´t taste that delicious.

    And in Germany you can´t buy cornsirup anywhere!!!! If any German wonders what to use instead:

    Glukosesirup! That is clear and the fondant becomes very white.
    Or “Der sonnenklare Sirup” von Grafschafter! That doesnt`t make the fondant as bright white as the Glukosesirup, but you can only tell if you hold something white next to it.

    The sirup from Grafschafter is easier to geht and alot cheaper. I tried both and the results were the same.

    All the best from Germany,

    • March 2, 2014 at 8:43 PM #

      Hi Alice. So glad it worked for you in the end! It takes a little time but worth it especially since it saves you some money making your own! :)

  83. pooja
    February 24, 2014 at 9:39 PM #

    hi, can i half this recipe?

  84. Sandy
    February 16, 2014 at 4:38 PM #

    This is the first time I’ve actually made fondant so I am excited about being able to work with it tomorrow. A question…I think I want to flavor the fondant with raspberry flavoring, but I’ve already made it and it’s ‘resting’. Could I still add a little of the flavoring as I knead it, or is it really too late to do that? It already tastes better than store-bought, so I won’t be totally disappointed if it’s too late. Thanks for the recipe and the video! Another question…have you tried making this chocolate-flavored? I’d be interested in how you accomplish that. Thanks!

    • February 18, 2014 at 8:41 PM #

      Hi Sandy. I think it would be too late to add in the raspberry flavoring at that point. I have not tried the chocolate version but if you click on the link that takes you to the original recipe by Michele Foster, there you will find the thread where people will tell you how to make the fondant chocolate flavored. Good luck!

  85. heba
    February 14, 2014 at 4:58 AM #

    you mentioned 4 cups of sugar in the video. Did u mean 4 pounds of sugar? I am confused.

    • February 15, 2014 at 10:40 AM #

      Hello. Follow the written recipe. I just said it wrong in the video. I meant 4 pounds. :)

  86. Ballencoco
    February 13, 2014 at 9:44 PM #


    When I tried this recipe, the gelatin and milk mixture is so hardened and lumpy when i put in the microwave for 1 minute. Can you please advise how to avoid the lump?

    PS: I still can use the fondant but it showed the lump :( So I planned to just use it as decoration that don’t plan to eat it cause the texture is kind of odd.

    Thanks a bunch for sharing <3

    • February 15, 2014 at 10:44 AM #

      Hi there. I’m not sure how it became lumpy and hard in the microwave. When it heats it should have become a liquid. If it doesn’t become a liquid after 1 minute, you should continue to microwave at 15 second intervals, stir, or heat again.

  87. Ballencoco
    February 11, 2014 at 5:39 PM #

    Great video and recipe! But when i microwave the milk + gelatin, it became lumpy and hard. So when i strained it , it has a lot of the gelatin wasting. Do u have any trick if it became to soft? Thanks a bunch!!

  88. February 8, 2014 at 6:01 PM #

    Hi! can i use fresh milk as a substitute for the whole milk? i really like to try making some fondant ever since i started baking. and also what is a crisco? any substitute for that? thanks! :)

    • February 10, 2014 at 9:39 AM #

      Hi! I have not tried using fresh milk but I don’t see why not! Crisco is just shortening. It’s used to help make the fondant smoother. I think I remember someone saying that they used real butter instead of shortening and had great results.

  89. Shazeeriz
    February 8, 2014 at 4:46 AM #

    Excellent recipe !

    Possible to use confectioner or granulated sugar? does it have to be really powdered ? There is powdered icing sugar available but it contains starch also.

    Thanks to advice.

    • February 10, 2014 at 9:37 AM #

      Confectioner sugar is the same as powdered sugar, so yes, you may use that. :)

  90. Aholic
    February 6, 2014 at 2:21 PM #

    Hello.I really want to try your recipe.Can I use coconut oil or palm oil instead of glycerin? Or will it work if I don’t add the glycerin at all? I really can’t find the liquid glycerin here.Thank you.

    • February 6, 2014 at 4:47 PM #

      There are no substitutions for the glycerin needed in this recipe. Sorry!

  91. Catie
    January 24, 2014 at 9:03 AM #

    Is it recommended to leave it over night or can you use it on a cake right away. Excited to try this once I get a mixer!

    • January 28, 2014 at 10:20 AM #

      I’ve had one person mention that they didn’t wait overnight and still had great results. I would still try to let it rest for at least an hour though.

  92. January 19, 2014 at 11:17 AM #

    Hi, Sav!
    Just finished this recipe and tried it out on my daughter’s cake w/ a few variations — instead of crisco, i used butter (made it look kinda glossy tho), instead of butter flavoring and lemon juice, i used almond extract. The most interesting tweak I tried was Mcormick “Flavocol”. For purple, I tried the purple yam flavocol and for pink, I tried the strawberry flavocol. Delicious and gorgeous! Thanks for sharing this recipe! :-) Love your Youtube videos and blog! :-)

    • January 22, 2014 at 9:18 AM #

      Sounds delicious!! I’m glad you enjoy the videos and blog! I will be working on more cake recipes soon! :)

  93. Chef Rocha
    January 15, 2014 at 1:24 PM #

    I just tried your recipe with some little changes. I did not have any milk so I used water. Somehow I think the milk fat helps to consistency. Anyway I am happy with the result.

    I used 4 lb and 1 cup of powder sugar. Still my fondant was softer than yours at the video. I think is because I did not let the liquid mix to cool down enough.

    I already tried the marshmallow recipe, which I liked. But once I use your recipe in a cake I will be able to decide which recipe represent a better benefit.

    For now I think this recipe is a little more expensive than the marshmallow recipe. May be that up here in Mexico the ingredients for your recipe are really expensive because the bring them from USA.

    I am calculating an estimated elaboration cost of $10 dollars, while with the marshmallow recipe the elaboration cost is about $8 dollars. Bot recipes yield 2 lb of fondant. However, both recipes represent a cost saving for me since my fondant provider up here in mexico charge me $15 dollars per pound……

    So I appreciate a lot you took the time to share this recipe and to create a video ….


    Chef Hector Rocha

    • January 17, 2014 at 9:17 AM #

      I agree, that it is much cheaper to make the fondant yourself. Plus it’s nice to know what goes in it! Commercial fondants use additives which prolongs the shelf life for up to 1 year!

      Thanks for the comparison. Although I have never tried making marshmallow fondant myself, I hear that it tastes great but is also very sweet. I will have to try it someday, though. :)

      Thank you for writing and I’m so glad that you are pleased with the overall result!

  94. Kelsey
    January 12, 2014 at 3:56 PM #

    Wher do you get glycerin?

    • January 17, 2014 at 9:13 AM #

      I get it from my local crafts store Michaels or most speciality stores. You can also purchase them online.

  95. prema
    January 8, 2014 at 2:49 AM #

    Hi dear

    The country I live here, I don’t get corn syrup and Crisco…
    can substitute glucose with corn syrup.. will it still give the same result…
    pls reply…thx in advance

    • January 9, 2014 at 8:34 PM #

      I’m not sure if that would work. You can try cutting the recipe in half and give it a go, that way you don’t feel like it was a huge loss if it doesn’t turn out. Lol.

      • prema
        January 22, 2014 at 6:16 AM #

        Hi dear
        Yes i tried your recipe with liquid glucose.
        Just now i finished doing it, it looks soft but the color of the fondant is not white in color.it is creamish color…
        pls help me in this.

        • January 22, 2014 at 9:22 AM #

          It should be more like an off white color. Sounds to me like the glucose had something to do with it. All I could recommend is that you find some place or an online store to purchase corn syrup from because it seems that glucose is not a good substitute for corn syrup.

  96. leila
    January 5, 2014 at 2:07 PM #

    in the video, you said you were going to do a tutorial on how to put the fondant on a cake. is that somewhere? thanks!!!!

    • January 5, 2014 at 9:26 PM #

      Hi Leila. To be honest, I have not filmed that yet. I stopped doing cakes so it just totally slipped my mind. I will be doing more cakes soon, so I will be sure to film a tutorial.

  97. Courtney montgomery
    January 3, 2014 at 5:51 PM #

    Hi i just found your recipe and i would love to try but i have a question about glycerin where would i find it because i live in baltimore,maryland.thanks

    • January 5, 2014 at 9:24 PM #

      I purchase my glycerin from Michael’s (the craft store). You can always purchase the glycerin online as well, I’m sure Amazon sells it. I use the brand by Wilton.

  98. Souha
    December 29, 2013 at 6:13 AM #

    Hello dear I like the recipe so much and would like to try it for my daughter birthday. But can’t find the butter flavoring, how I can substitute it?
    Please help asap
    Thank you

    • December 30, 2013 at 9:50 AM #

      You can just omit the butter flavoring. No biggie. :)

  99. Blessing
    December 19, 2013 at 7:51 AM #

    Tried out this recipe for my Christmas cake and it was absolutely perfect! I don’t have a standing mixer so I used my hand mixer which I ended up breaking. I had to use a spatula to mix the powdered sugar to the wet ingredients and since I only made half the recipe it wasn’t so bad. I divided the icing into two and coloured half with liquid food colouring which surprisingly came out well. I’m just about to go and cover my cake with the icing and decorate it. I’ll be definitely using this recipe again!

    • December 20, 2013 at 2:50 PM #

      Isn’t it awesome?! Your Christmas cake sounds lovely! Good luck with everything and Merry Christmas!

  100. malika
    December 17, 2013 at 6:01 AM #

    hey can i use liquid glucose as a substitute for corn syrup?

    • December 20, 2013 at 2:48 PM #

      Not sure if that would work. Honestly, my gut is telling me ‘no’ but you may cut the recipe in half and give it a go!

  101. Phoebe
    December 16, 2013 at 5:55 AM #

    Hi! I made this recipe the other day, I don’t have a stand mixer so I did everything by hand, using a wooden spatula first then by hand and scraper on the counter top later. I cut the recipe in half so it won’t hurt my arms too much. :P The end result was a smooth, delicious and pliable fondant! :) When I added food coloring, it started to crack and dry up. I added more shortening and glycerin and let it sit for a couple of hours and all was well! :) thank you for this wonderful recipe! :)

    • December 20, 2013 at 2:47 PM #

      Hi Phoebe! So happy it worked for you! And power to ya, for doing it all by hand. Lol.

  102. Vilmarie Vazquez
    December 12, 2013 at 4:59 PM #

    Thank you so much I try it and loved it. My kids and clients love it also. The only thing was a use lemon fresh juice insted of powder and still was good and also use lactose milk. My kids said it was better than marshmallow one. Again thank you.

  103. Stephanie
    December 3, 2013 at 8:53 AM #

    how long will last once it’s made/covered? For the holidays, I am planning on making a cake for my in-laws, but they do not have a stand mixer. I was wondering if I could make it prior to leaving if I wrap it well/put it in ziploc bags?

    • December 3, 2013 at 12:39 PM #

      The original recipe states that you may leave it out at room temp for 1 month. I wouldn’t go that long though. I’ve left it for up to two weeks with no problems. Just make sure to keep it tightly covered in saran wrap and then in an airtight container.

      • Stephanie
        December 3, 2013 at 12:44 PM #

        Thank you! I was looking for it, and missed it…sorry…but that’s good…I should only need about a week…maybe a week and a half…Thank you for your help!

  104. let
    November 27, 2013 at 11:47 AM #

    hi eatnowcrylater,
    i have no corn syrup here in italy can you give me a substitute of corn syrup. i wanna try this recipe so badly. thanks!

    • December 1, 2013 at 6:39 PM #

      Corn syrup is very important in this recipe. There is no substitution for that. You can try ordering some corn syrup online and getting it shipped to you?

  105. Vanessa
    November 23, 2013 at 9:31 PM #

    I tried this yesterday and its great! I used my Kmix and that did the job brilliantly (just give the machine a break in between so it doesnt overheat) The fondant tastes lovely and is so pliable. Thanks!

    • November 24, 2013 at 10:41 PM #

      Yay! I’m so happy that it worked out for you! :)

  106. arthi
    November 22, 2013 at 6:16 PM #

    I really want to try this recipe ,but being a vegetarian can I substitute GELATIN with AGAR AGAR POWDER?

    • November 24, 2013 at 10:43 PM #

      You know, I’m not sure if that would work. You would just have to try it out and see what happens. Do let me know your results though because I too, am curious. Lol.

  107. Rituja
    November 20, 2013 at 10:27 AM #

    I did try to make this fondant, but it’s just keeps crumbling. After few adjustments I was able to make the dough ,but when I start to roll, it out it keeps cracking. I am unable to lift it too without breaking. I have used liquid glucose instead of corn syrup. Could you suggest what could be the issue. Thanks…

    • November 21, 2013 at 5:53 PM #

      My only suggestions are more glucose and more vegetable shortening. You can also reduce the amount of powdered sugar as well. Depending on where you live, humidity plays a big role in the end result of your fondant, so it’s best to play around with the amount of powdered sugar and glucose until you get it right.

  108. Melanie
    November 14, 2013 at 3:10 PM #

    I have two questions for you. First; is citric acid powder the same as lemon juice powder? and the second; can I use unsalted butter instead of the salted variety?

    • November 15, 2013 at 10:00 AM #

      Yes. Citric acid powder and lemon juice powder are essentially the same. And yes, you may use unsalted butter. I only use salted butter to cut back on some of the sweetness.

  109. Nusaibah Shoaib
    October 20, 2013 at 8:53 AM #

    hie… I am just waiting to try this recipe, but i have a quick queation. i dont have the stand mixer,but I do have a hand beater as well as food processor… will that work??
    Thank you for your reply.. and for the recipe…. was searching for this recipe from soooo long .. I think I have ot now..
    Thanks again.

    • October 22, 2013 at 9:58 AM #

      Hello. I’m sorry, but for this recipe you really do need a stand mixer. A food processor or hand mixer will not work for this. It really comes down to the blade of the mixer–it will not tolerate the heaviness of the fondant, once it starts to come together.

  110. Wendy
    October 18, 2013 at 4:46 PM #

    Hi, I want to make this fodant but I just don’t need that much can I adjust measurements by half or will it throw the write recipie off? Thank you

    • October 19, 2013 at 5:23 PM #

      You should be able to cut the recipe in half with no problems. Just add more powdered sugar or glycerine as needed to get the proper consistency.

  111. Lupina
    October 9, 2013 at 1:52 PM #

    Hi, You can substitute butter for shortening,Thanks for recipe

    • October 9, 2013 at 9:33 PM #

      Honestly, I’m not sure. I would think that it’ll affect the taste more than anything. With that being said, I highly recommend using butter.

  112. Annette
    October 5, 2013 at 10:42 PM #

    Hi! I can’t wait to try this recipe but I do have a slight problem, I don’t own a stand mixer or a dough hook for my hand held mixer, only the basic milkshake/cake attachments that came with the mixer. I’m assuming they aren’t going to work properly? Is there another method I could use to mix the fondant nicely?
    Thanks :)

    • October 7, 2013 at 9:41 PM #

      Hi Annette! Sorry but you really need a stand mixer for this one. Trying to do all the mixing by hand would be insane and not worth the trouble. Your hands and arms will probably fall off by the time you’re done mixing it all! Lol.

  113. Jennifer
    October 4, 2013 at 6:13 PM #

    Hello Sav, I have a couple of questions that I hope you can help me out with. I just came across your recipe for Fondant and I really want to try it however, I need for it to be black. I have always made Marshmellow Fondant and in my recipe, you can incorporate cocoa and wiltons black color icing. Can I do the same with your recipe? And if I do color it like with red or what have you, do I still and the glycerin at the begining of the recipe as well as at the end when kneading after it has rested? Also, what is lemon juice powder? Where do you find it? Can you use just lemon juice instead, if so how much? Sorry for all the questions, but this recipe is new to me. I want to try your recipe because it doesn’t seem to be so sweet, where as Marshmellow Fondant can be really sweet do to the Marshmellows and powdered sugar together. Oh that reminds me, why do you use cornstarch to knead the Fondant and not powdered sugar? Does it make a difference or change the taste any? Will the cornstarch dry it out to much?

    • October 7, 2013 at 9:35 PM #

      Hi Jennifer, You can leave the lemon juice powder out. It just helps make the fondant less sweeter without having to alter the recipe. I use corn starch instead of powdered sugar, simply because I don’t want to add any more sweetness to the recipe. I never have to use that much corn starch and it’s use as NEEDED. You can use whichever one you prefer. If you are coloring it black, make sure you use a good gel coloring like Americolor. It takes a lot of food coloring to get a black color so you should use a concentrated one, or else you’ll be adding too much glycerine. So, to answer your question…since you are coloring it black, I would reduce the amount of glycerine in the beginning and then just interchange your food coloring, and crisco until you’ve reached the desired consistency. If it gets too soft, just knead in more powdered sugar.

  114. Yasemin
    September 8, 2013 at 4:34 PM #

    Hi! I want to try this recipe but we have no butter flavor and lemon juice powder in Belgium (not found). Can you also give these ingredients in grams? I don’t think we have the same cups here as the video and I definitely don’t want to do it wrong.. thanks very much

    • September 25, 2013 at 9:57 AM #

      You can omit the butter flavoring and the lemon juice powder. It’s just going to be slightly sweeter. There are plenty of conversion charts that you can find online that can convert the measurements into grams for you. :)

  115. September 4, 2013 at 7:40 PM #

    What is the shelf life of this fondant recipe? Does it hold for a long time like commercial fondant?

    • September 7, 2013 at 8:10 PM #

      This fondant can last up to one month. Commercial fondant goes for about a year but then again, they also use additives to prolong the shelf life.

    • Silvia
      March 5, 2014 at 4:37 PM #

      I am from Peru and took fondant classes 25 years ago, we were taught to keep the fondant wrapped up tightly in some vegetable shortening coated saran wrap and keep it in the fridge for 6 months without any problem, we used glucose instead of corn syrup, and vegetable shortening instead of butter which may affect the taste but it came up very white.

  116. Cheri
    August 30, 2013 at 10:20 AM #

    I am very anxious to try your recipe, but I am very confused on the amount of powdered sugar to use. In the ingredient list it says 3 1/2 to 4 CUPS, but the instructions shows 2 pounds. What is the correct amount of powdered sugar?

    • August 30, 2013 at 10:52 AM #

      Hi Cheri. Thanks for bringing that to my attention! It’s supposed to read 3 1/2 to 4 POUNDS of powdered sugar not cups. Lol. I just updated it. It starts with 2 pounds and then incorporate the rest, slowly. Good luck with the recipe!


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