enough for 8- or 9-inch cake, plus garnish
- 1 1/4 cups corn syrup, light
- 1/2 cup shortening
- 1 1/2 teaspoons extract (vanilla, almond or lemon)
- 1/4 teaspoon salt
- 2 (1 lb.) boxes Domino® Confectioners Sugar
- assorted food coloring
A stand mixer is recommended for best results. Place dough hook attachment onto mixer; combine corn syrup, shortening, extract and salt in bowl of mixer. Slowly add confectioners' sugar until incorporated. Once all sugar is added, increase speed to medium and allow mixer to knead dough for approximately 5 minutes. Tint fondant with desired food coloring.
If you do not have a stand mixer, you may mix by hand. Combine corn syrup, shortening, extract and salt in large bowl. Slowly mix in confectioners' sugar until stiff dough forms. Remove fondant from bowl onto flat surface dusted with confectioners' sugar. Knead until fondant is soft and smooth. Tint fondant with desired food coloring.
For chocolate fondant, add 1 cup of cocoa powder to the confectioners' sugar.
If your recipe calls for black fondant, add black gel food coloring to the chocolate fondant.
To store, divide the fondant evenly into 4 parts, wrapping each part in plastic wrap. Store in an airtight container until ready to use.
Fondant can be stored in an airtight container at room temperature for 2 months.
If dough seems too sticky, slowly knead in confectioners' sugar until fondant is soft and smooth. If dough seems too dry, increase amount of corn syrup, 1 teaspoon at a time, until fondant becomes soft and easy to work with.