Fast black fondant recipe

825g pure icing sugar weighed and sifted.
50g Cocoa
2.5 flat tsp cmc/tylose powder (5 tsp of the budget cmc like cake craft brand. If using high concentration powder like rainbow dust then start with 2.5 tsp and add more as needed, but 2.5tsp should be enough).
6.5g actiwhite - Egg white powder
49g water
105g corn syrup
1/2 tsp glycerine
62g melted snow creme, crisco or copha at room temp. (Any soft white vegetable fat).
17g black gel colour
Optional - flavour/preservers
1tsp vanilla extract
1tsp cream of tartar (adds pleasant sour flavour and increased shelf life).

Weigh all ingredients, mix egg powder and water, add gel colour, melt fat in microwave.
Mix all ingredients together and knead for a few minutes

Best of all no marshmallows, no gelatine, only slight heating of the fat needed and generally pretty fast, not too much kneading and great instant use result. Also extra delicious. 🙂

This makes a soft eating fondant for covering cakes. It sets firm quite quickly but retains a soft eating quality.

I also use a slightly modified version of this fondant for sculpting and even for ultra fine flowers.

*Special note: Different brands of Tylose/CMC are very different. I’m used to using the cheapest CMC I can find. The first time you make this recipe start with the smallest recommended amount of tylose and add more as needed. Record the result for whatever brand you are using.

*To make a vegan version replace the total water and egg white powder weight with aquafaba.

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