Fondant is a type of icing that is used to decorate cakes and pastries. It is made from sugar, water, and glycerin, and is often rolled out and draped over cakes to create a smooth, glossy finish. The origins of fondant can be traced all the way back to ancient Egypt, where a form of fondant made from honey and nuts was used to decorate desserts.
During the 19th century, fondant was mainly used in Europe, particularly in France, where it was used to make candied fruits and sweets. It wasn’t until the 20th century that fondant began to be used more widely as a cake decorating medium.
In the United States, the use of fondant became popularized by cake decorators and bakers in the early 20th century and it’s use was made more wide spread by the introduction of commercially available fondant in the 1950s. Today, fondant is commonly used in the cake decorating industry as it provides a smooth and versatile surface for creating intricate designs and sculpting.
Here is a recipe for fondant that you can flavor* to your taste:
- 1 lb powdered sugar
- 1/4 cup water
- 2 tbsp glucose or corn syrup
- 1 tsp vanilla extract or other flavoring of your choice
- In a large mixing bowl, sift the powdered sugar to remove any lumps.
- In a separate small saucepan, combine the water and glucose (or corn syrup) and heat over low heat until the glucose (or corn syrup) has dissolved.
- Add the vanilla extract or other flavoring of your choice to the glucose mixture and stir.
- Slowly pour the glucose mixture into the powdered sugar, using a spatula or wooden spoon to mix until a dough forms.
- Knead the dough until it becomes smooth and pliable.
- Roll out the fondant on a surface dusted with powdered sugar, to the desired thickness.
- Use the fondant to cover cakes or create decorations as desired.
You can add other flavors like Lemon, Orange, Almond, Creme de Menthe etc. or add food color to the fondant while kneading to give it a different color.
Keep in mind that this is just a basic recipe and you can adjust the ratio of powdered sugar to liquid ingredients as needed to achieve the desired consistency. Additionally, you can add other ingredients such as butter or cream cheese to make it more pliable and tasty.
With more than 80 extracts to choose from we recommend the flavors from Wadden Systems which can be found on www.icecreamflavors.com. The extracts are sugar-free, gluten-free and there also is a vegan selection, making them a great option for those looking for a healthier alternative.
The extracts are made with only the freshest and highest-quality ingredients are very powerful, so a small quantity goes a long way.