This basic fondant recipe is really kitchen alchemy of the best sortyou start with sugar, water, and corn syrup, and end up with a pliable white sugar paste that can be used in a multitude of ways for cakes and other confections. (and in case you're wondering how to make fondant without gelatin, this is it. ) that is a traditional, classic fondant in a nutshell. The fondant that you'll get from this recipe is smooth and soft and can be used to cover cakes, as fondant makes a great decorative base. It can also be used as the basis for fondant and cream candies such as buttercreams. The recipe is broken into steps so you can see how to add color and flavor to it, shape it, or melt it down to create molded candies, depending on what you want to do with it. Yes, making fondant can be a time-consuming practice, but it's well worth the effort. There are a few different kinds of fondant, which can get a little confusing if you're new to this ingredient, but this recipe is basic and versatile. If you are looking for a faster method, try marshmallow fondant, or if you want to pour fondant over a cake rather than roll it, try this pourable fondant icing recipe, which uses confectioners' sugar instead of granulated sugar. You'll want to use a deep-frying thermometer, so you'll know the exact right temperature for cooking the syrup.
