Tilbage til dansk version This rolled fondant might not hold up to fillings with whipped cream or fruit. Everything must be sealed with buttercream, or the fondant might melt. You can omit the black color and just make white fondant. If the fondant is not elastic enough, try adding a bit more glucose. Let it rest for 24 hours before use. This method of making black fondant will also work with other recipes. The crucial step is to add color before powdered sugar. Works with any other color too. Sugarpaste (rolled fondant) recipe: 1 ½ egg white 2 heaping tbsp glucose (white corn syrup) Flavoring optional 750 grams powdered sugar (1½ lbs) - this amount can vary slighty! 1 small tsp tylose (CMC) Mix glucose and eggwhite. Don't whip or whisk, just stir. Add flavoring now if you want. Add a nice amount of black color - I use Americolor Super Black for this, around a tbsp. Stir well. Should be a very vibrant black. Mix in the powdered sugar, ½ cup at a time until you are able to knead it on the counter. Knead well until it is so firm that it will hold its shape when formed into a ball. It should not stick to your fingers by now. Sprinkle the tylose on the (clean) counter and knead it into the sugarpaste. Knead well! Wrap in saran wrap 2 or 3 times and place it in a ziplock bag or an airtight container. Refridgerate for a month or freeze for 3 months. The color will darken after a few hours. If it is not black enough, it will not take much color to get it jet black again. Back to tutorial index