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Whipping Up Magic: Homemade Fondant That Tastes Like a Dream

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Whipping Up Magic: Homemade Fondant That Tastes Like a Dream

Introduction: Hello, fellow bakers and sweet-treat enthusiasts! Are you ready to elevate your baking game with a homemade fondant that's as delightful to eat as it is to work with? Imagine a fondant with the whimsical taste of cotton candy, the softness of marshmallows, and the magical essence of candied unicorns. Yes, it's real, and you're about to make it!

Ingredients for Enchantment:

  • 1/2 cup whole milk
  • 3 Tbsp of unflavored gelatin (or 4 envelopes 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 (clear vanilla works wonders)
  • 1 tsp of butter flavoring
  • 1 tsp of lemon juice powder (optional, but recommended for a zesty twist)
  • 3 1/2 to 4 pounds of powdered sugar
  • 2 pinches of salt

Additional Tools for the Magic:

  • Vegetable shortening (for that non-stick magic)
  • Extra glycerin (for kneading)
  • A bit of corn starch
  • A trusty stand mixer

Step-by-Step Spell Casting:

  1. Gelatin Bloom: Start by blooming your gelatin in the milk. Let it sit for 3-4 minutes until firm.
  2. Microwave Meltdown: Heat the milk-gelatin mix in the microwave for 1 minute. If not fully melted, give it 15-second bursts, stirring in between.
  3. Syrupy Mix: Combine corn syrup, butter, glycerin, vanilla, butter flavoring, and salt in a large cup. Stir this into your gelatin mixture.
  4. Microwave Round Two: Heat for 2 minutes or until the butter melts. Let it cool to LUKEWARM.
  5. Powdered Sugar Base: Pour 2 pounds of powdered sugar into your stand mixer. Add lemon juice powder if you're using it.
  6. Combine and Mix: Strain the lukewarm liquid into the sugar. Mix with a spatula till blended.
  7. Mixing Magic: With the dough hook on “stir,” gradually add the rest of the powdered sugar.
  8. Fondant Formation: When the mix clumps around the dough hook, it’s ready.
  9. Prepping the Counter: Spread vegetable shortening and corn starch on your workspace.
  10. Kneading Time: Knead the fondant into a smooth ball, adding more powdered sugar or cornstarch as needed.
  11. Wrap it Up: Divide the dough, wrap in crisco-coated saran wrap, and store in an airtight container overnight.
  12. Ready to Roll: Next day, knead the amount you need. Use a mix of glycerin and shortening to get the perfect texture.

Pro Tips for Perfect Fondant:

  • If not coloring, start with 3 Tbsp of glycerin.
  • Avoid butter-flavored shortening – it's a taste misfit here.
  • No, the crisco won’t be tasted.
  • This spell yields about 4 1/2 pounds of fondant.
  • If too soft, add more powdered sugar; if too stiff, more glycerin.
  • Dairy ingredients are preserved by sugar and cooking, so no spoilage worries.
  • For comparison, check out Fondx, Fondarific, and Satin Ice fondants.

Conclusion: And there you have it – a homemade fondant that's not just a treat to taste but a joy to create. Whether you're a seasoned baker or a newbie, this recipe is sure to add a dash of magic to your confectionary creations. So, roll up your sleeves and get ready to craft a fondant that will be the talk of your kitchen kingdom!


Final Flourish: Embrace your inner baker and let the magic unfold. Who knew homemade fondant could be this enchanting? Happy baking!


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  • Danielle Lasit