Homemade Flavored Fondant
Written by Nicole Swierczek
•Posted on October 23 2019
Fondant is ideal for covering cakes, decorating biscuits, or forming decorations such as flowers or figures.
Difficulty
Easy
Industrially produced fondant is typically tasteless, but with our recipe, you can now bring color and flavor to your sweet creations!
Ingredients
60g Water, warm
30g Sanett
-
50g Glucose or White Corn Syrup
Glycerin
Powdered Sugar, sifted
Directions
Put the warm water in small bowl, mix with Sanett and let it bloom for about 5 minutes.
Whisk Dreidoppel Flavor Paste of your choice, glucose or corn syrup, and glycerin into the warm gelatin.
Pour the warm gelatin mixture into the sugar and mix with a dough hook until most of the sugar is incorporated.
Scrape all the dough onto a marble or smooth surface like a silicone pastry mat and knead fondant until smooth ball forms.
Wrap fondant completely in plastic wrap and allow to set for 8 hours.
Before use, knead the fondant until smooth and supple. Roll out on a surface dusted with powdered sugar.
Recipe Note:
Tips:
- If dough seems too sticky, knead in more powdered sugar until smooth.
- When not using the fondant, cover it so it doesn't get dry and form a skin.
Whether native or exotic fruit, flowers, nuts, chocolate, coffee or caramel (or even alcoholic specialities!) - your creativity will know no bounds with the variety of flavor pastes that Dreidoppel has to offer. Check them all out here.
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