Vegan Fondant Recipe

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Vegan Fondant
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Ingredients:

Directions:

  1. Combine agar flakes and cold water; let stand until thick. Place mixture on stove and boil 5 minutes, or until dissolved. Remove from stove add glucose and shortening, and mix until shortening dissolves. Add glycerin, flavoring and color. Cool until lukewarm (should happen pretty quickly). Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm agar mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.
  2. This recipe makes approximately 36 oz., enough to cover a 10 x 4 inches high cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 642.76 Kcal (2691 kJ)
Calories from fat 28.05 Kcal
% Daily Value*
Total Fat 3.12g 5%
Cholesterol 142.87mg 48%
Sodium 40.7mg 2%
Potassium 43.9mg 1%
Total Carbs 154.11g 51%
Sugars 148.14g 593%
Dietary Fiber 0.02g 0%
Protein 3.42g 7%
Vitamin A 0.1mg 2%
Iron 0.6mg 3%
Calcium 17.8mg 2%
Amount Per 100 g
Calories 372.54 Kcal (1560 kJ)
Calories from fat 16.26 Kcal
% Daily Value*
Total Fat 1.81g 5%
Cholesterol 82.81mg 48%
Sodium 23.59mg 2%
Potassium 25.44mg 1%
Total Carbs 89.32g 51%
Sugars 85.86g 593%
Dietary Fiber 0.01g 0%
Protein 1.98g 7%
Iron 0.4mg 3%
Calcium 10.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.1
    Points
  • 18
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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