Fondant
Makes about 3⅓ cups | 780 grams
- 1 tablespoon agar agar powder
- ¼ cup | 60 ml hot water
- 5 cups | 700 grams unbleached powdered sugar, sifted (use regular powdered sugar if you want a completely white hue)
- 1 teaspoon xanthan gum
- ½ cup | 176 ml light corn syrup
- 2 tablespoons vegetable glycerin
In a heatproof
glass container, soften the agar agar in the hot water. Let stand
for 5 to 10 minutes.
In a large bowl,
whisk together the powdered sugar and xanthan gum, create a well in
the center, and set aside.
To dissolve the
agar agar, place the glass container with the agar agar mixture
over a saucepan of hot water. Stir slightly until completely
dissolved, 2 to 3 minutes.
Remove from the
heat and add the corn syrup and glycerin.
Pour the wet
mixture into the powdered sugar well.
Using a rubber
spatula, slowly incorporate the powdered sugar mixture into the wet
ingredients until a wet dough forms.
Wearing oiled
gloves and working quickly, knead the dough on a powdered
sugar–dusted surface until smooth. If the dough becomes too sticky,
add more powdered sugar. Grease the dough with palm shortening
before wrapping tightly in plastic wrap.
Refrigerate for
1 to 2 hours before using to allow the fondant to set up. To store
longer, keep it wrapped tightly in plastic wrap in an airtight
container in the refrigerator or a cool, dry environment for up to
3 to 6 months.
Knead on a
surface that has been dusted with powdered sugar before
using.
