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Fondant / Sugar Paste Recipe

INGREDIENTS:

7 cups (900 g or 2 lb) confectioners’ (powdered or icing) sugar
1/3 cup and 2 tablespoons (100 g or 3 1/2 oz) shortening (vegetable fat or white margarine) such as Crisco, Wooden Spoon, Trex or Copha
1 tablespoon (15 ml) gelatin granules (powder)
2 tablespoons (30 ml) water, A Non Stick Rolling Pin (Available in store)
1/3 cup (105 g or 3 3/4 oz) light corn syrup (liquid glucose)
1 tablespoon (15 ml) glycerine
3/4 cup (100 g or 3 1/2 oz) white baking chocolate or candy melts, chopped (optional)
1/2 teaspoon (2.5 ml) fine table salt
1 teaspoon (5 ml) lemon juice or a few drops of clear vanilla essence
Food coloring (Available in store)
Extra shortening (vegetable fat or white margarine)

Colours & Rolling Pins Available In Store:

www.ugandatrimmingsltd.com/product-category/edibles/colour-gels/

www.ugandatrimmingsltd.com/product-category/essentials/rolling-pins/

DIRECTIONS:
STEP 1:
Assemble your ingredients.

STEP 2:
Sift the confectioners’(powdered or icing) sugar into a large bowl and set aside 2 cups (500 ml) to use later.
Heat the shortening (vegetable fat or white margarine) in a microwave oven at full power for 30 to 40 seconds or until it is thoroughly melted, and set aside.

STEP 3:
Pour the gelatine granules over the water in a microwave-safe bowl. Heat the gelatin in a microwave oven at full power for 10 to 20 seconds or until completely melted, making sure that the mixture does not boil. Otherwise, the gelatin will lose its strength.
Stir the melted shortening (vegetable fat or white margarine) into the melted gelatin.

STEP 4:
Stir the light corn syrup (glucose), glycerine and salt and optional chocolate into the melted gelatin.

STEP 5:
Place the mixture back into a microwave oven and heat at full power for 30 seconds. Heat the mixture for another 20 seconds if you have added the optional chocolate if necessary. Stir until the mixture is smooth.

STEP 6:
Add lemon juice or clear vanilla essence and food coloring if preferred, or knead the food coloring into the mixture at the end. Dip a toothpick into gel food coloring and add a small amount at a time to the mixture or use an eyedropper to drop food coloring into it. Mix until you have your desired color.

STEP 7:
Make a well in the confectioners’ (powdered or icing) sugar and pour the gelatin mixture into the well.

STEP 8:
Blend the gelatin mixture into the confectioners’ sugar with a wooden spoon or an electric mixer fitted with dough hooks.
Mix until you have a sticky paste and most of the confectioners’ (powdered or icing) sugar is incorporated. (Be careful when using your electric mixer as its motor could burn out if the paste becomes too firm.)

STEP 9:
Pour some of the confectioners’ (powdered or icing) sugar you previously set aside onto your workbench.

STEP 10:
Spread some of the extra shortening (vegetable fat or white margarine) on a spatula or spray the spatula with non-stick cooking spray and use it to scrape the sticky paste onto your workbench.

STEP 11:
Spread shortening (vegetable fat or white margarine) or spray non-stick cooking spray onto your hands and knead the paste. Keep on adding more confectioners’ (powdered or icing) sugar until you have a smooth sugar paste.
If the sugar paste starts to stick to your hands, spread more shortening (vegetable fat or white margarine) on your hands and pour more confectioners’ (powdered or icing) sugar onto the paste.

STEP 12:
The sugar paste should be firm but can still be slightly sticky, as it will become firmer and drier after standing overnight. (If you want to use the sugar paste immediately, mix in more confectioners’ sugar until the paste feels firm and dry.)

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