Rolling Fondant
Recipe courtesy Jacques Torres Chocolate, MrChocolate
Rate This RecipeRead users' reviews (29)
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Average Rating:
Total Reviews: 29
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By joanna_alexandr...
Anderson, 80
on February 10, 2013
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Fondant, especially home made fondant is difficult to make. That is why stores sell it at such incredible high prices. This is a delicate process. A learning process. I have baked for 30 years and this was my first FONDANT recipe that I tried at home. For me...Fondant needs step by step pictures because I am curious as to what should the fondant look like at the mixed stage before refrigerated? I took some in my hand and rolled it into a ball after I mixed it and then I rolled it with a rolling pin. It worked. I feel that I need more details for this recipe.
By lilcook27
on November 03, 2012
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This was my first time making fondant. 8 cups was way to much and i added water to help that. It kept breaking. I wasn't pleased at all.
By Passione Plate
on July 13, 2012
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Love your idea. Equivalent amounts?
By Cookingkirk
on December 05, 2011
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Awesome recipe - I substituted corn sirup with honey - it has the same qualities and used coconut oil as shortening - it worked as a dream and added taste to the fondant. I agree on holding back some sugar and adjust texture if needed. Love the texture of this fondant and it's so easy to make.
By ferrychic
scotch creek br...
on November 24, 2011
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i found start with 5 cups of sugar and slowly add from there to the texture was best, i read a read a few reviews who suggested this and they were right , i have not used more than 6 cups. i had never used or made fondante before and it worked fantastic .i will never stress again. thanks colleen (love to cook
By gabel_ali_12006017
Wellington, 48
on July 23, 2011
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Can I substitute Margarine for the Shortening??
By hirole
on April 20, 2011
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This was my first time making fondant and it went very well :. The recipe called for using a stand mixer but i didn't have one so i mixed it using a wooden spoon, then using my hands to knead it and worked just fine. Also 8 cups of confectioner sugar was maybe a bit too much, in the end I only used 5 cups. (Guessing it might be the humidity in the air? Otherwise, great recipe!
By Degel
on October 28, 2010
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I was extremely nervous making fondant for the first time. However, this recipe (out of the many I have looked at got the best reviews for ease and actually working in the end. Even with messing up a few things, it didn't become unusable. Excellent suggestions with the dough hook, getting everything all the ingredients together before melting the gelatin, and kneading by hand after all the sugar is picked up. 4 out of 5 because while it may be easy the directions are not dummy proof.
By wawa's mom
CA
on October 26, 2010
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It worked out well! Refer to the review posted by SoVeryBlessed. Before dissolving the gelatin, I placed all other ingredients into my KitchenAid mixing bowl first. Once the gelatin dissolved I added it to my bowl and mixed using the dough hook. I scraped down as needed but felt a little bit more water would help so I added less than 1/4 tsp of water and kept it running a while longer until the fondant stopped picking up the rest of the powdered sugar at the bottom of the bowl. That's when I dumped it all onto my mat and kneaded by hand. Do it this way and I don't think you can go wrong!
By Nuzhaf
on October 22, 2010
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thanks to the comments (moreover the blogspot with pics to boot by "SoVeryBlessed" I attempted this recipe. I followed the 900 odd gms of sugar qty and it worked out well.
The pics on her blogspot gave me the confidence to continue kneading with my hand till it formed into a dough.
Having used "Satin Ice" fondant on prior occasions, that too gave me the confidence to gauge the consistency and "thickness" of the final product.