How to Make Fondant 

If you learn how to make fondant, it can be used as a base for bonbons, as centers for chocolate, dropped candy patties and as stuffing for fruits. The uses for fondant far surpass that of other candy mixture. Fondant is not only the base for many delicious sweets but is also used for coating on fruits, nuts and other confections.


Good fondant is smooth and creamy with no trace of sugar. This means every trace of sugar should be dissolved before the syrup is brought to a boil. If this procedure is not followed, some sugar may not melt allowing for the syrup to be grainy. Fondant will become more moist and “plastic” (workable) after it has “ripened”. This ripening (or letting it stand) can be for an hour or a few days (follow your recipe). 

How to Make FondantHow to Make Fondant

Fondant must always be handled carefully. It should be well wrapped and stored in an air tight container in a cool place. When you learn how to make fondant, it can be kept for weeks and even months. You can use the entire recipe or small batches as needed.


There are two forms if you are learning how to make fondant. There is an acid fondant and a syrup fondant. The “acid” form contains some type of acid in the recipe. This could be cream of tartar, vinegar or lemon juice. The acid is added to prevent a too rapid crystallization of the sugar. It should be added after the sugar is dissolved. Acid fondant is softer and easier to handle. It is recommended to use in making bonbons and chocolate centers.


The “syrup” form of fondant is made with corn syrup.  If you are learning how to make fondant, you should know that this type requires more working to secure perfect creaming. If not careful, it will dry out more quickly. Due to the glossiness and satin like finish of the syrup fondant, it is preferred sometimes over the acid fondant. It makes a pretty coating on recipes like bonbons or peppermint patties.


When learning how to make fondant, do not stir or move the pan after the mixture boils. The syrup will turn to sugar. Allow the syrup to settle before pouring the hot mixture onto a wet platter or marble slab for working. Using a wooden paddle turn the fondant leaving no part untouched (Similar to kneading yeast bread). If you are adding color or flavorings, this is the time also to work those in.


If you are learning how to make fondant you will want to shape it. You can first knead in any color or flavor you like. You can also knead in chopped nuts or small pieces of candied fruit. I like nuts added because they seem to dilute the sweetness. 


o shape fondant break of small pieces of the fondant. Form into balls, patties, strips, cubes, diamonds or any shape you like. If you like you can use molds to make shapes. At this point the fondant is wet and will stick to the molds. Dust the molds with sifted corn starch or dip the fondant into the starch before pressing into molds.


You can make the shapes any size you like. After I learned how to make fondant, I found I prefer to use very small pieces. This is because I find this candy to be very sweet. After shaping let the candy stand for several hours to dry out. 


Below are two fondant recipes; one for acid fondant and one for syrup fondant. The directions are basically the same in the cooking so there is only one set of directions for both. FIND DIRECTIONS AFTER BOTH RECIPES.

HOW TO MAKE FONDANT with coffee

Coffee Flavored FondantCoffee Flavored Fondant

This fondant recipe has a great coffee flavor. Sometimes I decorate with chocolate for a delicious taste.

  • 5 Cups sugar
  • 1 ½ Cups strong black coffee
  • ¼ Teaspoon cream of tartar

Combine sugar and coffee in a heavy saucepan.

Over medium heat, bring mixture to a boil stirring constantly.

Reduce heat to low (so it does not boil over); add cream of tartar.

Cover pan with a lid; steam for 3 minutes and REMOVE lid.

Cook mixture to a soft ball stage.

Pour mixture onto a cool rimmed baking sheet. (Mixture is thin)

Pour Onto Rimmed Baking SheetPour Onto Rimmed Baking Sheet

Using a spatula blend until smooth and thickened.

Blend Until it ThickensBlend Until it Thickens
Blend Until it ThickensBlend Until it Thickens

Cover with damp cloth; let stand 30 minutes.

Stand 30 Minutes Covered in Damp ClothStand 30 Minutes Covered in Damp Cloth

Work in flavoring and color if desired.

Cut into pieces with a knife; put pieces in a bowl and cover with damp towel.

Let pieces stand in cool place 2 to 3 days before using.

Shape pieces into desired shape and finish as desired.

Shape Into Desired Shape and DecorateShape Into Desired Shape and Decorate

BASIC FONDANT FOR ACID FONDANT

  • 1 Cup water
  • 1/16 teaspoon cream of tartar or vinegar (or ½ teaspoon lemon juice)
  • 2 Cups sugar
  • 1 Teaspoon flavoring extract (or 2 to 3 drops flavored oil)

BASIC RECIPE FOR SYRUP FONDANT

  • 1 Cup water
  • 2 Tablespoons light corn syrup
  • 2 Cups sugar
  • 1 Teaspoon flavoring extract (or 2 to 3 drops oil flavoring)

HOW TO MAKE FONDANT


DIRECTIONS FOR BOTH OF THE PREVIOUS FONDANT RECIPES

  • Combine water, (syrup or cream of tartar) and sugar in a saucepan.
  • Place over low heat and stir gently only until sugar is dissolved.
  • Bring to a boil slowly, cover and boil 3 minutes.
  • Remove cover, insert thermometer and cook at a rolling boil without stirring until thermometer reaches 238 to 240F degrees (soft ball).
  • For center 238F degrees. For bonbon coatings or mint patties 240F degrees.
  • As crystals form on sides of pan wipe down with a damp cloth.
  • Pour carefully trying not to disturb mixture onto a platter or marble platter lightly sprinkled with cold water.
  • Do not scrape pan.
  • Let syrup cool undisturbed to lukewarm or 110F degrees.
  • With a wide spatula work the mixture toward the center until it changes to a creamy mass and hardens.
  • Knead with hand to soften and remove lumps.
  • Place fondant in a bowl and spread a damp cloth over it, cover tightly and store in cool place 2 to 3 days to ripen.
  • When ready to use, flavor the mixture as desired and use as directed in your fondant candies.

HOW TO MAKE FONDANT of different flavors

For CHOCOLATE FONDANT add 2 ounces unsweetened chocolate broken in small pieces to the water sugar mixture before cooking. When ready to knead add 1 teaspoon vanilla.


For COFFEE FONDANT substitute medium strong coffee for water; this is good for bonbon and chocolate centers.


For MAPLE FONDANT follow recipe for fondant but reduce water to ½ cup and add ¾ cup maple syrup. When ready to knead add 1 teaspoon vanilla.

NO COOK FONDANT

When learning how to make fondant, it is easy to make it without cooking.

  • 1 Egg white
  • 2 to 2 ½ Cups powdered sugar
  • 1 Tablespoon cream
  • Flavoring
  • Food coloring

Beat egg white until stiff but not dry.While beating gradually add in the powdered sugar and cream, a few drops at a time.Beat until mixture holds its shape.Divide mixture into several parts flavoring and coloring as desired.Shape into small balls and let stand uncovered for a few hours to dry thoroughly.

NOTE: This mixture can be used to make fondant flowers. Instead of shaping into balls force through a cake decorating tube onto wax paper using different tips to form roses, violets, etc.

GINGER FONDANT RECIPE

  • 1 Teaspoon ground ginger
  • 2 Cups sugar
  • ½ Cup water
  • 2 Ounces shredded candied ginger in syrup

Combine ground ginger and sugar in a saucepan; add water and set over medium heat.

Stirring continuously cook mixture until sugar has dissolved.

Bring mixture to a boil; cook WITHOUT stirring about 10 minutes to soft ball stage 236F to 238F degrees.

Add shredded ginger and its syrup; boil 1 to 2 minutes longer.

Remove pan from heat and stir continuously until it thickens.

Shape mixture into small balls; flatten slightly and let set.

As soon as tops are firm turn the candies over to let dry on other side.

NOTE: If the first side sets too long the candy will stick.

HOW TO MAKE FONDANT; CHOCOLATE FLAVOR with no cooking recipe

  • 1 Egg white
  • 2 Tablespoons cold water
  • 3 ½ Cups (about) sifted powdered sugar
  • 2 Squares unsweetened melted chocolate
  • 1 Teaspoon vanilla
  • Walnut halves

Beat egg white slightly; add water chocolate, vanilla and enough sugar to shape.

Roll into small balls; flatten and top with half walnut.

HOW TO MAKE FONDANT; VANILLA FLAVOR with no cooking recipe

  • 2/3 Cup sweetened condensed milk
  • 1 Teaspoon vanilla
  • 4 ½ Cups sifted powdered sugar
  • Food coloring OPTIONAL
  • Candied fruit OPTIONAL

Combine milk, vanilla and (coloring if desired); gradually add enough sugar to shape.

Shape into small balls; flatten slightly and top with candied fruit. Makes about 3 dozen.

UNCOOKED FONDANT RECIPE

  • 1 Egg white
  • ½ Tablespoon cold water
  • ¾ Teaspoon vanilla
  • 2 Cups sifted powdered sugar

In a bowl combine egg white, water and vanilla; beat well.

Slowly add sugar beating constantly until mixture is very stiff.

Smooth mixture with hands; color and flavor as desired.


NOTE: Soft ball stage for cooking fondant is 234F degrees to 240F degrees on candy thermometer. Follow your recipe if it is included. 

COOKED FONDANT RECIPE

  • 5 Cups sugar
  • 1 ½ Cups water
  • ¼ Teaspoon cream of tartar

Combine sugar and water in a heavy saucepan.

Over medium heat, bring mixture to a boil stirring constantly.

Reduce heat to low (so it does not boil over); add cream of tartar.

Cover pan with a lid; steam for 3 minutes and REMOVE lid.

Cook mixture to a soft ball stage; pour onto a cool surface.

NOTE: Mixture is runny so a rimmed pan works well.

Using a spatula blend until smooth and thickened.

Cover with damp cloth; let stand 30 minutes.

Work in flavoring and color if desired.

Cut into pieces with a knife; put pieces in a bowl and cover with damp towel.

Let pieces stand in cool place 2 to 3 days before using.

Shape pieces into desired shape and finish as desired.

HOW TO MAKE FONDANT with maple flavoring

  • 2 ½ Cups sugar
  • 2 ½ Cups maple sugar
  • 1 ½ Cups water
  • ¼ Teaspoon cream of tartar

Combine water and sugars is heavy pot.

Over medium heat bring mixture to a boil stirring constantly.

Lower heat and add cream of tartar; cover and steam 3 minutes.

Remove cover and cook to soft ball stage.

Pour onto a cool rimmed baking sheet.

Using a wooden spatula blend until smooth and thickened.

Cover with damp cloth and let stand 30 minutes.

Cut into pieces and place pieces in bowl; cover with damp cloth.

Let stand in cool place 2 to 3 days before using.

Shape as desired and let dry to set up.