Low Sodium Classic Fondant
Indulge in the art of homemade cake decorating with this Low Sodium Classic Fondant recipe—a perfect balance of texture, flavor, and simplicity. Crafted with unsalted butter, pure vanilla extract, and a touch of glycerin for added elasticity, this fondant delivers a smooth, pliable finish ideal for elegantly covering cakes or molding intricate decorations. With just 5 minutes of cook time and a hands-on prep time of 30 minutes, it’s easier than you think to create bakery-quality fondant that’s free from excess sodium while still maintaining rich, customizable sweetness. Whether you’re a baking beginner or a seasoned pro, this recipe is a must-try for creating stunning desserts with a healthful twist. Rest this fondant overnight for optimal results, then roll it out to elevate your cakes to show-stopping creations with ease. Perfect for weddings, birthdays, or everyday celebrations, this low sodium recipe is as practical as it is impressive!
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Ingredients
- 60 ml Water
- 10 g Gelatin powder
- 125 g Glucose syrup
- 20 g Glycerin
- 30 g Unsalted butter
- 10 ml Pure vanilla extract
- 900 g Icing sugar (confectioners' sugar), sifted
Directions
Step 1
In a small bowl, pour 60 ml of cold water and sprinkle 10 g of gelatin powder over it. Allow it to bloom for about 5 minutes.
Step 2
Place the bloomed gelatin in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir gently until the gelatin is fully dissolved.
Step 3
Add 125 g of glucose syrup, 20 g of glycerin, and 30 g of unsalted butter to the gelatin mixture. Continue stirring until everything is melted and fully combined.
Step 4
Remove the bowl from heat and stir in 10 ml of pure vanilla extract. Let the mixture cool slightly.
Step 5
In a large mixing bowl, place 600 g of sifted icing sugar, creating a well in the center.
Step 6
Pour the slightly cooled gelatin mixture into the well of icing sugar. Using a wooden spoon or a stand mixer with a dough hook, mix until the icing sugar is mostly incorporated.
Step 7
Gradually add the remaining icing sugar and continue to knead the fondant until it becomes smooth and elastic. It should have a pliable texture without being sticky. You may not need to use all 900 g of the icing sugar.
Step 8
Once mixed, form the fondant into a ball and wrap it tightly in plastic wrap. Leave the wrapped fondant to rest for at least 8 hours or overnight at room temperature before using.
Step 9
When ready to use, knead the fondant briefly to soften it. Lightly dust your work surface with icing sugar or cornstarch, and roll out the fondant to your desired thickness for covering cakes or creating decorations.
Nutrition Facts
| Serving size | (1155.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4258.7 |
| Total Fat 25.8g | 0% |
| Saturated Fat 15g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 66.4mg | 0% |
| Sodium 42.7mg | 0% |
| Total Carbohydrate 1017.6g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 960.8g | |
| Protein 8.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 21.6mg | 0% |
| Iron 1.0mg | 0% |
| Potassium 31.5mg | 0% |
Source of Calories