Candy & Confectionery Recipes > Fondant

How to make fondant:
This can be moulded into decorations for a cake or simply rolled out and used to cover large or small cakes. See Cooking with Sugar for information on the tricky process of boiling sugar.


2 cups (8oz) caster/superfine sugar
1/4 pint water
1 teaspoon glucose
few drops of natural flavouring of choice
few drops of natural colouring of choice
(see measure conversions for more information)


- Dissolve the sugar in the water over a low heat, stirring all the time.
- Then add the glucose.
- Boil to 110oC/230oF or until a drop in cold water will form a soft ball between the fingers.
- Pour into a large greased tin and leave until cool enough to handle.
- Put the fondant into a large bowl and beat with a wooden spoon until it becomes white and creamy, adding a few drops of flavouring or colouring if required, then knead it until smooth.
- Leave to stand for 2 to 3 hours before using to make into sweets.
- Before use, place the fondant in a bowl and stand the bowl in a tin of hot water for a few minutes, then knead the fondant until soft enough to use.