Vegan Fondant - well, almost

When someone requests for a recipe which I happen to know, I usually get around to giving them the recipe. Parita had asked me long time back about fondant recipe and I posted 'Marshmallow Fondant Recipe'. But, marshmallows are not available all over the world. This recipe uses gelatin equivalent (if you are alright using gelatin, I have that information too) so that you can make the fondant yourself at home. This post is especially for those people who are interested in 'Cake Decorating' but can't find all the ingredients easily. This is adapted from Toba Garrett's recipe.

Ingredients:

• 1 TBSP of Agar Agar Powder (Original recipe has 1 TBSP  unflavoured gelatin)
• 1/4 cup cold water
• 1 tsp lemon, 1 tsp butter extract (Original recipe had 1 tsp lemon, almond or orange extract and since I didn't have any clear vanilla, I didn't add that. Otherwise it tastes better with vanilla extract)
• 1/2 c  light corn syrup
• 1 Tbsp glycerin (optional but I would highly recommend using this since it helps in pliability and reduces cracks)
• 2 lb - 2 1/2 lbs confectioner's sugar sifted (if you are vegan, use vegan confectioner's sugar)
• 1 - 2 TBSP vegetable shortening 

Method:
In a microwave safe bowl, take the water. Add agar agar (gelatin). Let it sit for 2 - 5 minutes till it gets soft. Microwave for up to 30 seconds so that it becomes clear. Now, add the corn syrup, glycerin, extracts. Microwave for 15 - 30 seconds and stir well. Dump 2 lbs of confectioner's sugar and with a strong wooden spoon coated with vegetable oil spray, start mixing the dough. When you can no longer stir, grease your palms very well with vegetable shortening (remove jewelery) and start kneading like a bread dough. Add more sugar if needed. End product has to be not sticky but not too dry. You might not need all the sugar mentioned in the ingredients.When the fondant is no longer sticky, stop adding more sugar. Coat with vegetable shortening and wrap in a plastic wrap. Let it sit at room temperature at least for 24 hours. You can start using it the next day. It stays well at room temperature for about a month. If storing for longer, freeze it. When you want to use, bring it to room temperature on the counter and then use it.

To roll, you could dust the surface with equal parts of confectioner's sugar and corn starch. If the fondant is too soft, knead in more confectioner's sugar. If too dry, add some shortening and knead. I have used this recipe before and this is a better tasting fondant than the wilton's fondant. It is not as easy to work with compared to commercial fondants, but covering medium sized cakes is not an issue with it.

Points about Agar-Agar:
I used the block that you see. I use half of that block and if you can get the powder agar-agar (also shown in the picture), measure it the same way as gelatin. I made half a batch, if you made full batch, you'll get double of this.

Enjoy!!