• 2 cups sugar
  • 1 cup water
  • 2 tablespoons corn syrup
  • In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.

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2.8 21
This is a good recipe. If it doesn't work for you, you need to do some candy making research because fondant is VERY finicky. A lot of candy recipes are. It will not work in high humidity situations. It's really not for the inexperienced or impatient--this isn't something you just knock out some evening over beer & pretzels with your "homies". Don't bash the's you and not knowing much about candy making. Do a bit of reading on the subject then pick a dry day, resolve to be patient and try it again. item not reviewed by moderator and published
I made this recipie and it worked great! I added a few drops of pepperment extract and dipped in chocolate. Just so you know: When it says to use a marble slab, GRANITE DOES NOT WORK! If you did use granite and you can't get the stuff cleaned off, use hot water on a rag. It takes some time but it came all the way off. (luckily To get the sugar stuff off of your pot, soak the pot in hot water. It came off easily. item not reviewed by moderator and published
I would have given this recipe a higher rating had there been clearer instructions. I'm sure Emeril touched on the finer points when demonstrating on the show. There are many types of fondant. Most people think Rolled Fondant and Fondant are the same thing. They are not. This recipe can be used as a starting point for Rolled Fondant which I see many of the people who commented are looking for. If you are very skilled, you can manipulate this recipe to act like Rolled Fondant but for ease of use, Rolled Fondant needs more ingredients...specifically and typically; fat, natural tree gum, and gelatin or agar agar. The breakdown goes even further when talking about different fondants. This recipe is for "cooked fondant" as opposed to "uncooked fondant". Cooked fondant uses heat. Uncooked fondant generally uses liquid and very finely ground sugar to achieve a similar consistency. Royal icing is an uncooked fondant. item not reviewed by moderator and published
Some clarification for everyone. This is English fondant, not the rolled fondant that you use to decorate cakes with. This is the kind of thing that you find in the center of a peppermint patty. A stiff sugary paste for inclusion in confections. If you want to roll out fondant to cover a cake, search "rolled fondant" and use that recipe, it works great. I use this recipe, and kneed in some peppermint flavoring for some fantastic peppermint patties. When making this type of fondant, be patient when kneading it together, it will be gooey and thin for a while but then will very suddenly stiffen up and you should be able to ball it up in saran wrap for the fridge. It will be very sticky until you cool it down, and even then it will be sticky when you are using it. item not reviewed by moderator and published
This recipe was the worst I have ever made! I was with my homies and we tried this recipe and it burnt my pan and now i have to throw it away and made my house reek! Before you make this recipe, do yourself a favor, don't! IT was terrible! I am not joking! It says in the recipe to make a soft ball shape! How on earth can a goop turn to a ball! Yeah! I dan't think so! item not reviewed by moderator and published
I made the fondant exactly the way the recipe said and it was horrible! I would have had better luck using my three year olds playdoh then this fondant! item not reviewed by moderator and published
this recipe is a joke it came out nothing like fondant. i wasted about an hour or so making and then trying to fix this recipe. its impossible. item not reviewed by moderator and published
If you're having trouble with this recipe, I can help! Well for one, leave the fondant OUT of the fridge in room temperature. After you take it out of your fridge, it will droop and become more liquid-y. Also, I have an awesome recipe for fondant that isn't just "hard sugar". Use one pound of either milk or white chocolate and 3/4 cups of corn starch. Melt the chocolate over a double-broiler and incorporate the corn starch. MIX THOROUGHLY. Then let it sit out, covered tightly in one way or another, for approximately a day. Can you say problems-be-gone? Note: DO NOT use dark chocolate. It'll only make your cake bitter. item not reviewed by moderator and published
I found this recipe to be okey if you add more cornstarch and powder sugar while kneeding the dough it will not be so sticky. item not reviewed by moderator and published
it took a LONG time for this to come together into dough for me. for people who found it sticky - you need to keep working the mixture and eventually it will become more of a dough. still, it wasn't as elastic as i would have expected and therefore was a bit difficult to shape and cut out. i don't have much experience with fondant but i assume that something with a marshmallow or gelatin base may have more of an elastic quality to it. item not reviewed by moderator and published
Not even close, find another recipe. item not reviewed by moderator and published
It came out perfectly on the first try. I love this recipe for it uses very basic ingredients that are always on hand and it is absolutely delicious. I'll certainly be making it again. item not reviewed by moderator and published
First try, I followed the directions exactly, and it was a super sticky, mushy dough that would never hold a shape. I let it sit over night thinking it would firm, but it was just as gooey and droopy in the morning. SO... I tried again thinking that maybe I needed to heat it higher to get a firmer texture. Who knows, maybe my thermometer was off... I heated it to 147-150. Well, this time it was firmer and would sort of "pack", but very crumbly and grain. So I added a small amounts of water until it was not so crumbly. It kind of worked. It was closer to a playdough consistency, but then I was back to extra sticky again. I am giving up. I don't see how to make this work or how to alter it to get a good result. Suggestions would be nice, but i am going to try to recipes using gelatin next. We'll see how it goes. item not reviewed by moderator and published
This recipe is far from fondant. In fact, I could not even use the fondant I made. It was imposible to roll out and it made a huge mess. I would not suggest this recipe to anyone. item not reviewed by moderator and published
I made this Fondant and I'm certain that I followed the recipe to the letter, I even tried to make it twice to make sure but both times it turned out dry and hardened to fast. I've tried different fondant recipes so I don't think its my lack of experience with said fondant. My advise is to just use marshmallow Fondant. item not reviewed by moderator and published
when i made this it was a waste of my time and money item not reviewed by moderator and published
Took me two tries to get it right, but was a good recipe once I figured it out. item not reviewed by moderator and published
if you are going to make a cake for something as important as a wedding, you should have made a test cake...not a good idea to try a bran new recipe without furter knowledge if it's outcome. Don't hate the recipe or the cook due to your not understanding how altitude,cold weather, and humidity can affect the outcome. Gain more knoledge about the ingredients, your environmental surroundings, and your cooking abilities before getting mad at a recipe... item not reviewed by moderator and published
it never set... item not reviewed by moderator and published
This is great...I will use this recipe all the time for my needs. item not reviewed by moderator and published
This is the worst fondant recipe I have ever used. We followed the recipe exactly and ended up with a concoction that was pastey, sticky and unusable. To make matters worse it takes too long. It almost ruined my poor cousin's wedding. Never again, Emeril - NEVER! item not reviewed by moderator and published

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