Tuesday, January 10, 2017



  -Powdered Sugar 
– 8 Cups Cream 
– 1/2 CupGlycerin 
– 2 TbspHoney 
– 1/2 Cup  Liquid glucose/Powder Glucose or Butter
 – 4 Tbsp Agar/China Grass
 – 3 Tbsp Salt 
– 1/2 Tsp (Omit if using salted butter) Corn Flour 
– For Dusting Food Colors
 – Powder or Gel Paste


Soak the China Grass in the cream for 10 mins..
Drop that to a non stick  pan and cook that in low flame until everything is well mixed and no traces of China grass are seen.
Transfer it to a bowl, making sure every-bit is out. Add in the butter and mix well.
Add honey, glycerin. Beat it really well. (If use salted butter , omitt salt)
Add about 3 cups of sugar and mix that really well with hands, after its mixed well. Add another 3 cup and mix well.
Transfer the fondant to the working surface. Now add more sugar if you feel its not stiff enough, and knead for 4-5 mins. Depends upon the weather.
Cover with plastic wrap and refrigerate for a minimum of 10 hrs. After that, keep for a hour in counter top so that it comes to room temp.
Start kneading the fondant in a corn flour/powdered sugar dusted surface. Knead for a couple of mins. Fondant is ready
To color the fondant, take gel colors or powder colors and incorporate that really well. Add more sugar/corn flour if it gets sticky and if the color is not vibrant, add more color
One can store upto a month in refrigerator.