Homemade sugar paste (fondant)

Name: Homemade sugar paste (fondant) - Maricica J.
Ingredients: 300 g marshmallows (soft marshmallows; available at any hypermarket) 500 g powdered sugar (approximately; but its good to have some extra) the juice of one small lemon 1 heaping tablespoon of cornstarch a few tablespoons of oil

Dessert - Homemade sugar paste (fondant) by Maricica J. - Recipia

The first time I made sugar paste at home was when I quickly needed to cover a birthday cake and didn't want to spend money on the pre-made one from the store. I was surprised at how simple it is, especially since I didn't have any special tools, just what I already had in the kitchen. Basically, you can manage with a regular rolling pin, a simple cutter, and a small knife. The result was good, and since then, I have returned to this recipe whenever I need to model figures or make edible decorations. Quick Info Total time: approx. 40-50 minutes (including cooling) Preparation time: 20-25 minutes Cooking time: 3-5 minutes (in the microwave) Servings: enough to cover and decorate a medium cake (approx. 1 kg of paste obtained) Difficulty: easy Recipe type: pastry base, suitable for cake decorating and figure modeling Ingredients 300 g soft marshmallows – easily found at the supermarket 500 g powdered sugar (have some extra, it might take a bit more or less) the juice of one small lemon 1 tablespoon of cornstarch several tablespoons of oil (preferably with a neutral taste: sunflower, grape seed, palm, melted coconut, canola) Preparation method 1. Sift the powdered sugar together with the cornstarch into a large bowl. Make a well in the center, where I will pour the melted mixture in the next step. 2. Prepare a heat-resistant dish and grease it well with oil, so the marshmallows don’t stick while melting. 3. Place the marshmallows in the greased dish, pour the lemon juice over them, and microwave everything for 1 minute. 4. Take the dish out and stir with an oiled spoon or spatula (otherwise, it sticks badly), then put it back in the microwave for another minute. 5. Repeat 1-2 more times (a total of 3-4 minutes), until the marshmallows become very puffy, soft, and foamy. It needs to be stirred well between each round to ensure everything is homogeneous. 6. When I have a homogeneous paste, I immediately pour it into the well made in the powdered sugar with cornstarch. I start mixing with the oiled spoon/spatula as much as I can, then continue with my hands (oiled palms) to incorporate as much sugar as possible. 7. Move the mixture to the oiled work surface and start kneading, occasionally adding powdered sugar. I oil my palms again if the paste sticks. 8. I continue kneading and adding sugar until I obtain a firm, non-sticky paste that holds its shape. Sometimes it takes less than 500 g of sugar, other times a bit more, depending on the marshmallows. 9. Finally, I oil the paste on the outside, wrap it well in cling film, and put it in the fridge for at least an hour. It can be used after this cooling when it is firm and elastic. Why I make the recipe often It helps me a lot with any decorated cake at home. It’s cheap, stores well, can be easily modeled, and can be used to make all sorts of figures or ornaments. It doesn’t require special equipment and is not sensitive to temperatures as long as it’s kept well wrapped. Plus, I don’t need to reinvent anything for each cake; the base stays the same. Tips and variations Tips The marshmallows must be soft, not hard ones. If you only have coconut or palm oil and it’s solid, heat it a little until it’s liquid; otherwise, you can’t use it for greasing. Gel colors are added when you have the paste ready; if you want to use solid (powder) colors, mix them into the marshmallows immediately after melting. Use oiled palms and utensils at every stage, especially at the beginning. Substitutions Instead of palm or coconut oil, you can also use sunflower or canola oil; it’s important that it has a neutral taste. Cornstarch can be corn or potato starch; it doesn’t matter much for the result. Variations You can add a food essence for flavor, but be careful that it’s not liquid, so it doesn’t change the texture of the paste. If you use liquid color, the paste may become crumbly. Serving ideas It is used for covering cakes, modeling flowers or figures for decoration. You can cut simple shapes with a cutter or small knife. It can be easily rolled out with a rolling pin. Frequently Asked Questions 1. What do I do if the sugar paste sticks badly while kneading? I add powdered sugar gradually and oil my palms with a little oil. If it’s still sticky after a lot of sugar, I put it in the fridge for 10-15 minutes, then continue kneading. 2. Can I color the paste with liquid color? I do not recommend it. Liquid color changes the structure of the paste, making it crumbly and hard to model. Gel or powder colors work best. 3. How long does the sugar paste last? Well wrapped in cling film and stored in the fridge, it lasts up to 2-3 months. If you put it in the freezer, it lasts even longer. 4. What kind of powdered sugar should I use? Ideally, it should be very fine powdered sugar so that it incorporates well and you don’t feel granules. If you don’t have it, sifting helps. 5. How do I defrost the paste if it has been in the freezer? I leave it overnight in the fridge, then at room temperature, to gradually return to the right working texture. Nutritional values Estimate per 100 g of paste: approx. 360-390 kcal, over 90% carbohydrates (sugar and starch), traces of fat from oil, proteins under 2 g. Sugar paste is very sweet and calorie-dense, intended only for decoration. Storage and reheating Sugar paste stores well in the fridge, tightly wrapped in cling film or sealed bags, to avoid odors and drying out. It can be frozen, and when needed, it defrosts slowly in the fridge. It is not reheated; to make it more elastic after being cold, I knead it in my palms until it softens. If it becomes too hard, I can heat it very slightly in the microwave, being careful not to melt it. The recipe does not require complicated techniques and does not require special tools, making it suitable for any kitchen.

Homemade sugar paste (fondant)

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