This recipe yields enough fondant to cover an 8” round (double layer) cake.
1/3 cup light corn syrup
1/3 cup shortening
1/8 tsp. salt
¼ tsp. clear vanilla extract (you only need clear if you are making white fondant)
11 oz. powdered sugar
1/3 cup shortening
1/8 tsp. salt
¼ tsp. clear vanilla extract (you only need clear if you are making white fondant)
11 oz. powdered sugar
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla., then gradually mix in the powdered sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more powdered sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
To use, roll out on a clean surface that has been dusted with powdered sugar, until it is 1/8 inch thick (or thinner if you like). Drape over frosted and chilled cakes and smooth the sides down; or cut strips to make bows and other decorations.
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