Homemade Caramel Fondant
Fondant has always been a bit of an internal struggle with me. I love how beautiful it can make a cake look but I don’t like the taste or the ingredients. Cakes should be pretty but it’s definitely much more important for them to taste delicious. That’s what they’re for after all.
Store bought fondant has some really nasty ingredients and home made always calls for store bought marshmallows. Even if you get organic marshmallows, it’s a long shot that you could find vegetarian ones that still melt and form into a workable fondant. Trust me….I’ve tried! Besides all of that,I don’t even like the taste of fondant.
That’s why I was so excited when I came up with this idea. A gelatin, corn syrup, food coloring, marshmallow, shortening free caramel fondant. It’s a beautiful golden color with no dyes, simple ingredients, and which tastes amazing. It’s also easily moldable and holds up well to decorations and general man handling if, like me, you don’t have much experience with fondants.
First off we make the caramel.
- 1/4 cup wildflower honey
- 3 tbsp lite coconut milk
- 1 tsp vanilla
- 3 tbsp raw vegan sugar
- 1 tbsp organic butter
- 1/2 tsp salt
1.) Mix honey and coconut milk together with a whisk. Bring to a boil over high heat until caramel reaches soft ball stage.
2.) Remove from heat and mix in vanilla,butter,and salt. Return to heat until caramel mixture reaches firm ball stage. Remove from heat and cool to room temperature.
Now for the fondant.
This is the full recipe. I cut mine in half because I was making a mini cake and wanted the other half of the caramel for decorations.
- 1 batch of honey caramel
- 2/3 cup organic powdered sugar
- 4 tbsp flour
- 1 tsp salt
Slowly mix powdered sugar, flour, and salt into the honey. Once combined, knead until smooth. So simple!
Now you can roll out the fondant, cut it into shapes, add natural dye (plus a little more flour or sugar to keep the right consistency), mix in cocoa, anything you would normally do with a store bought fondant. Enjoy!