How to Make Fondant (Sugar Paste)
Gelatin is soaked in cold water and left to sit for about 10-15 minutes. This is an essential step as it allows the gelatin to absorb the water and swell, preparing it for the subsequent dissolution process. In the meantime, it's good to take care of the sugar. We sift the sugar into a fairly large bowl, so we have enough space to knead the dough. This helps to avoid lumps and ensures an even texture.
Once the gelatin has swollen, we can dissolve it either in the microwave, set for about 10-15 seconds, or in a double boiler, being careful not to overheat it. Once the gelatin has completely melted, we add the salt, lemon salt, and glycerin. If necessary, it can be warmed slightly to ensure an even combination. It is important to remember to keep some sugar aside, which will be used for the final kneading of the fondant.
We make a well in the middle of the sugar and pour in the glucose syrup (or honey), melted gelatin, salt, lemon salt, and glycerin. We mix all the ingredients very quickly, either by hand or with a wooden spoon, as the gelatin tends to set quickly, which can lead to lumps that we won’t be able to break down later. Once all the ingredients are combined, we start kneading a dough with a texture similar to that of a kneaded dough.
To facilitate kneading, we grease the work surface with a fat like lard, but based on coconut fat (Biskin or Palmin are excellent options). We add the rest of the sugar we set aside and knead very well. Once the dough becomes uniform and well integrated, we prepare to store it. We grease the inside of a nylon bag with a little coconut fat, put the fondant in the bag, remove as much air as possible, and tie the bag tightly. Then, we place the bag in an airtight plastic container and let the fondant rest for 24 hours. This period is crucial as the fondant will harden slightly.
When it comes time to use the fondant, it is important to knead it again very well until it becomes flexible, similar to well-kneaded dough, being careful not to make it too hard or too soft. If we notice that the fondant is too hard, we can warm it for a few seconds in the microwave. We ensure that both our hands and the work surface are greased with coconut fat to facilitate handling the fondant. This fondant recipe is ideal for decorating cakes, giving them an elegant appearance and a pleasant texture.
Ingredients: Fondant: -1 packet of gelatin (9 g) -6 tablespoons of water (60 ml) -a pinch of salt -1 teaspoon of lemon salt (for a sour taste) -1 tablespoon of glycerin -120 ml of glucose syrup (or 100 ml of light-colored honey) -1 kg of commercial powdered sugar (sifted through a fine sieve or strainer)
