Ingredients for Fondant and Sugar Paste

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Fondant and sugar paste are both doughs primarily made of sugar, but they contain specific ingredients that you might not otherwise use in baking. To purchase these ingredients, see Resources on page 332.

Agar Agar

While gelatin is often derived from the processing of animal collagen, agar agar is obtained from the sap of a Middle Eastern root, and works perfectly as a replacer in recipes that call for gelatin.

Xanthan Gum

Like agar agar, xanthan gum is a plant-based thickening and stabilizing agent. In fondant and sugar paste, it works to create pliable, elastic dough.

Vegetable Glycerin

This sweet syrup is a compound derived from coconut or palm oil. It has a texture similar to that of corn syrup and gives fondant and sugar paste a smooth texture. Vegetable glycerin also helps these sugar doughs retain moisture, as well as acting as a preservative.

Gum Tragacanth

This natural gum, from the dried sap of a Middle Eastern legume, allows sugar paste to stiffen and become firm as it dries for sturdy decorations.

Corn Syrup

Fondant and sugar paste can become dried out and difficult to work with over time. To reconstitute both of these sugar doughs, add 1 tablespoon corn syrup per 8 ounces of fondant or sugar paste, and knead on a nonstick surface lightly coated with palm oil shortening until the dough becomes soft and pliable. I wouldn’t recommend adding any more than 3 tablespoons corn syrup at a time.

Non-Hydrogenated Palm Shortening

Lightly coat your nonstick surface with this shortening before kneading your sugar doughs, both when making them and if reconstituting (above). This prevents the soft doughs from sticking.

Cornstarch

Dust a nonstick surface with cornstarch while working with sugar paste to keep

it from sticking.

Powdered Sugar

Powdered sugar is an alternative to cornstarch for maintaining a nonstick surface when covering a cake with fondant without the fondant drying out. Use powdered sugar with fondant only; when used with sugar paste it adds too much moisture to the dough, resulting in decorations that do not dry thoroughly.