Ingredients
- 2 cups sugar
- 1 cup water
- 2 tablespoons corn syrup
Instructions
- In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.
Reviews
Great recipe! Somebody please help me. My mom made a brown sugar version, she recently passed away from covid and I cannot find the recipe.. I remember the brown sugar being a different amount, and not a 1:1 substitute. Please if anyone has a brown sugar fondant recipe please reply with amounts 🙂 much love happy candy making.
This is a good recipe. If it doesn’t work for you, you need to do some candy making research because fondant is VERY finicky. A lot of candy recipes are. It will not work in high humidity situations. It’s really not for the inexperienced or impatient–this isn’t something you just knock out some evening over beer & pretzels with your “homies”. Don’t bash the recipe…it’s you and not knowing much about candy making. Do a bit of reading on the subject then pick a dry day, resolve to be patient and try it again.
I made this recipie and it worked great! I added a few drops of pepperment extract and dipped in chocolate. Just so you know: When it says to use a marble slab, GRANITE DOES NOT WORK! If you did use granite and you can’t get the stuff cleaned off, use hot water on a rag. It takes some time but it came all the way off. (luckily
To get the sugar stuff off of your pot, soak the pot in hot water. It came off easily.
To get the sugar stuff off of your pot, soak the pot in hot water. It came off easily.
I would have given this recipe a higher rating had there been clearer instructions. I’m sure Emeril touched on the finer points when demonstrating on the show.
There are many types of fondant. Most people think Rolled Fondant and Fondant are the same thing. They are not. This recipe can be used as a starting point for Rolled Fondant which I see many of the people who commented are looking for.
If you are very skilled, you can manipulate this recipe to act like Rolled Fondant but for ease of use, Rolled Fondant needs more ingredients…specifically and typically; fat, natural tree gum, and gelatin or agar agar.
The breakdown goes even further when talking about different fondants. This recipe is for “cooked fondant” as opposed to “uncooked fondant”.
Cooked fondant uses heat.
Uncooked fondant generally uses liquid and very finely ground sugar to achieve a similar consistency. Royal icing is an uncooked fondant.
Some clarification for everyone. This is English fondant, not the rolled fondant that you use to decorate cakes with. This is the kind of thing that you find in the center of a peppermint patty. A stiff sugary paste for inclusion in confections. If you want to roll out fondant to cover a cake, search “rolled fondant” and use that recipe, it works great.
I use this recipe, and kneed in some peppermint flavoring for some fantastic peppermint patties. When making this type of fondant, be patient when kneading it together, it will be gooey and thin for a while but then will very suddenly stiffen up and you should be able to ball it up in saran wrap for the fridge. It will be very sticky until you cool it down, and even then it will be sticky when you are using it.
I use this recipe, and kneed in some peppermint flavoring for some fantastic peppermint patties. When making this type of fondant, be patient when kneading it together, it will be gooey and thin for a while but then will very suddenly stiffen up and you should be able to ball it up in saran wrap for the fridge. It will be very sticky until you cool it down, and even then it will be sticky when you are using it.
This recipe was the worst I have ever made! I was with my homies and we tried this recipe and it burnt my pan and now i have to throw it away and made my house reek! Before you make this recipe, do yourself a favor, don’t! IT was terrible! I am not joking! It says in the recipe to make a soft ball shape! How on earth can a goop turn to a ball! Yeah! I dan’t think so!
I made the fondant exactly the way the recipe said and it was horrible! I would have had better luck using my three year olds playdoh then this fondant!
this recipe is a joke it came out nothing like fondant. i wasted about an hour or so making and then trying to fix this recipe. its impossible.
If you’re having trouble with this recipe, I can help! Well for one, leave the fondant OUT of the fridge in room temperature. After you take it out of your fridge, it will droop and become more liquid-y. Also, I have an awesome recipe for fondant that isn’t just “hard sugar”. Use one pound of either milk or white chocolate and 3/4 cups of corn starch. Melt the chocolate over a double-broiler and incorporate the corn starch. MIX THOROUGHLY. Then let it sit out, covered tightly in one way or another, for approximately a day. Can you say problems-be-gone?
Note: DO NOT use dark chocolate. It’ll only make your cake bitter.
Note: DO NOT use dark chocolate. It’ll only make your cake bitter.
I found this recipe to be okey if you add more cornstarch and powder sugar while kneeding the dough it will not be so sticky.