Food Network
Home> Recipes> Holidays and Parties>
Rolling Fondant Recipe

Rolling Fondant

Recipe courtesy Jacques Torres Chocolate, MrChocolate

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (29)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 29

Showing 1-10 of 29

Sort by:

Newest

  • on February 10, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 03, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2012

    Flag

    Love your idea. Equivalent amounts?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 05, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 24, 2011

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 23, 2011

    Flag

    Can I substitute Margarine for the Shortening??

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 20, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 28, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 26, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 22, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.