Many people look for ways to make fondant without one of its main ingredients. They might not have that particular ingredient on hand or simply dislike it.
Believe it or not, you can replace nearly any fondant primary ingredient and still achieve excellent outcomes. However, you need to do it correctly to obtain the desired results.
In this post, we’ll guide you on how to make fondant without key ingredients. We’ll provide step-by-step instructions to help you do it properly.
Powdered sugar is the most essential ingredient in any traditional fondant recipe. It’s hard to imagine making fondant without it.
However, if for any reason you don’t want to use powdered sugar, you can still make a delicious sweet fondant.
To do this, you’ll substitute sugar with any confectioners’ sugar replacer.
A powdered sugar-free fondant is slightly less elastic and aesthetically pleasing than the traditional one. Nonetheless, it’s an excellent and good–tasting alternative.
To make a perfect powdered sugar-free fondant, you’ll need the following ingredients:
- 0.75 pounds sugar-free marshmallow dip
- 2 cups confectioners’ sugar replacer
- ¼ cup Tylose powder
- 2 cups cornstarch
- 2 tablespoons vegetable shortening
Using the above ingredients, follow these instructions to prepare your delectable sugar-free fondant:
- Mix the sugar replacer, marshmallow dip, vegetable shortening, half of the cornstarch, and Tylose powder in a medium bowl.
- Stir the ingredients using a rubber spatula.
- Once the mixture starts to thicken, use your hands to knead it.
- While kneading, slowly add the remaining half amount of cornstarch.
- Dust your work surface with a bit of cornstarch and transfer the fondant onto it.
- Knead the dough for around 5 minutes until it’s completely uniform.
- Roll the dough into a ball shape. Then, wrap it with two layers of plastic wrap.
- Set the fondant aside and allow it to rest overnight. Then, use it or place it in a zip-top bag and store it for later use.
- When it’s time to use the fondant, knead it to reach a smooth texture.
It’s pretty easy to make fondant without marshmallows. That’s because many traditional fondant recipes simply don’t include this ingredient.
Here’s our recommended marshmallow-free recipe:
For the ingredients, you’ll need the following:
- 2 pounds sifted confectioners’ sugar
- ¼ cup cold water
- ½ cup corn syrup or glucose syrup
- 1 tablespoon plant-based glycerin
- 1 tablespoon gelatin
- ½ teaspoon vegetable shortening
- 1 teaspoon vanilla extract
- Food color (optional)
Once you have all the ingredients, follow these steps to prepare your marshmallow-free fondant:
Mix gelatin with the cold water in a microwave-safe bowl. Then, let the mixture “bloom” for about five minutes until the gelatine becomes firm.
After that, place the mixture in the microwave for 10 seconds at medium to high power. Remove it from the microwave and stir until it becomes smooth.
Sift one and a half pounds of sugar into a large bowl. Set the remaining half pound aside for later use in the kneading process.
Add the stirred gelatine, corn syrup, vanilla, and glycerin to a medium bowl. Mix the ingredients until the mixture becomes perfectly smooth.
Microwave the mixture for 10 to 15 seconds at medium to high power. Check it afterward. If it still needs to soften more, microwave it for another 10 to 15 seconds.
Create a well in the center of the sugar bowl and pour the mixture into it.
Stir using a wooden spoon until the sugar and other ingredients create a sticky blend. At this point, add the coloring if you prefer.
Now, you should add the shortening to the mixture bit by bit. To do so, apply a small portion of vegetable shortening to your fingerprints.
Then, use your fingers to mix the blend. Repeat this process until you add half the amount of shortening to the mixture.
Use the remaining amount of sifted sugar to cover your working surface. Transfer the fondant mixture onto the working surface and start to knead it.
Continuously coat your fingers with the vegetable shortening and add sugar to the work surface throughout the kneading process.
Keep doing so until the whole amount of both shortening and sugar has been fully incorporated.
Continue kneading until the fondant is smooth and doesn’t stick to the surface.
Allow the fondant to dry for at least 24 hours before using it.
To properly store fondant, roll it into a log shape and wrap it in two layers of plastic wrap.
Then, place the fondant in a Ziplock bag and keep it away from direct light and significant temperature changes.
If you’re looking for a method to make a gelatin-free vegan fondant, luckily, there’s an easy way to do so. You can use the following recipe to make fondant without gelatin.
For the ingredients, you’ll need:
- 1.1 pounds powdered sugar (approximately 17.6 ounces)
- ¼ cup corn syrup
- 2 ½ tablespoons water
- ½ tablespoon margarine
- ½ tablespoon Tylose powder
- ½ teaspoon Xanthan gum
- ½ teaspoon lemon juice or vinegar
- ½ teaspoon glycerin
- A small portion of an oil-based flavor
Once you have all the recipe’s ingredients, follow these instructions to prepare your gelatin-free fondant:
- Sift the sugar into a large mixing bowl and add the Xanthan gum and Tylose powder to it.
- Add the following ingredients in a small mixing bowl: water, corn syrup, vinegar or lemon juice, flavor, and margarine. Then, add the glycerin.
- Microwave the mixture for 10 seconds at high power.
- Remove the mixture from the microwave. Stir with a spoon until it becomes completely smooth.
- Use a spoon to make a well in the center of the sugar in the large bowl. Then, pour the mixture from the small bowl into this well.
- Blend the sugar and the mixture using a spoon until the components of the two bowls are mixed perfectly.
- Continue mixing with your hands. Blend until the mixture becomes dough-like.
- Transfer the mixture onto your working surface. Keep kneading until it’s completely smooth and unified.
- Roll the fondant into a log or ball shape, and store it for at least 24 hours before using.
If you want to make a fondant without glycerin, the following recipe will be just right. It results in a slight difference in the fondant texture, but overall it’s satisfying.
For the ingredients, you’ll need the following:
- 1 cup powdered milk
- ¾ cup condensed milk
- 1 cup sifted powdered sugar
- A small amount of your preferred powdered food color
- 1 teaspoon of lemon juice
- A little portion of coconut oil for greasing
Once you have all the ingredients, follow these steps to make your delicious glycerin-free fondant:
- Mix the sugar, lemon juice, and powdered milk in a large bowl. Keep mixing gently.
- Add the condensed milk slowly to the mixture and keep blending until it’s well mixed.
- Start rolling the mixture until it becomes non-sticky. You can add a bit of powdered milk if it’s still sticky and keep rolling until you get the desired texture.
- Check the dough. If its texture is too hard, add regular milk to help soften it slightly.
- To add food color to the fondant, coat your hands with coconut oil to prevent the dough from sticking. Then, add the color bit by bit, and keep kneading until evenly distributed.
- Once the fondant is ready, place it in an airtight container for later use.
Making fondant without shortening isn’t a big deal. You can simply substitute the shortening in any fondant recipe with butter.
Nonetheless, ensure to use a slightly larger amount of butter. To do this, replace each cup of shortening with one cup and two tablespoons of butter.
To make a corn syrup-free fondant, simply replace the corn syrup mentioned in the “Marshmallow-free recipe” above with an equal amount of glucose syrup.
You don’t need to make any further adjustments.
By now, you know how to make fondant without key ingredients.
Whether you want to make a fondant without sugar, marshmallows, corn syrup, shortening, glycerin, or gelatin, refer to this guide to get it right.
Some of the mentioned recipes will slightly differ in fondant texture and taste. However, all of them will provide satisfying results.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.