White Chocolate Fondant Rezept

Say goodbye to store-bought fondant! This dreamy white chocolate fondant recipe is quick, easy, and tastes unbelievably delicious – so good, you'll never use another fondant again! Perfect for wedding cakes, cupcakes, or any project needing a smooth, edible decoration. This recipe is adapted from a candy clay recipe, offering a superior taste and texture. Easily customizable: use dark chocolate for a rich, Tootsie Roll-like flavor! Impress your guests with a stunning, homemade fondant that's as beautiful as it is delectable. Make a show-stopping cake topper, like the monkey we made for a wedding cake! #whitechocolatefondant #fondantrecipe #cakedecorating #weddingcake #candyclay #easyrecipe #homemadefondant #tootsierollfondant

Vorbereitung 15 Min.

Kochzeit 15 Min.

Kalorien 2459.4 kcal

Eiweiß 46g

Bewertung Sei der Erste

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für White Chocolate Fondant

12 ounces white chocolate chips
2 tablespoons light corn syrup

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this White Chocolate Fondant? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von White Chocolate Fondant

In a medium saucepan, combine the white chocolate chips and light corn syrup.
Cook over medium-low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth. This should take about 5-7 minutes.
Remove from heat and stir in the shortening and vanilla extract until fully combined.
Pour the mixture onto a clean, lightly powdered sugar surface. (Use about 1/2 cup powdered sugar initially).
Knead the mixture with lightly powdered hands until it becomes smooth and pliable. Add more powdered sugar, 1 tablespoon at a time, if needed, to prevent sticking. (You may need 1/2 to 1 cup total)
Once the fondant is smooth and no longer sticky, wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes before using. This allows it to firm up nicely.