This homemade vegan fondant recipe is made with agar agar powder. Use it to make fondant decorations or to cover cakes.
Servings22ounces of fondant
3/4tspagar agar powder
1/4cupglucoseI use light corn syrup
1lb (4 cups)vegan powdered sugar+ a little extra
1tspvanilla extractor other flavoring extracts
Start by sifting the icing sugar into a bowl through a large metal strainer. Stirring the icing sugar with a spoon is a lot less messy than shaking the strainer or tapping it against your hand. You can see how all the big lumps are broken up and the icing sugar is nice and airy. This will make kneading later on easier and you will avoid having icing sugar lumps in the fondant.
Mix the agar powder with water in a small saucepan and let it soak for a while. It will become of a thicker, gelatinous consistency. After about 10 minutes place the saucepan on the stove top on low heat. The goal is to dissolve the agar mixture. This has to be done slowly. (Otherwise the water will simply evaporate and agar speckles are left in the bottom of the pan.) Stir constantly and add more water by the tablespoon as needed so the mixture doesn't dry out.
When you see that all the agar powder is dissolved (it will take probably around 10 minutes) take the pan from the heat. Some grains that were stuck to the side of my pan didn't dissolve, but I didn't worry about those. Now, add the glucose/corn syrup and shortening. Stir the mixture until all of the shortening dissolves. Stir in glycerin and flavoring. I used some butter-vanilla emulsion and lemon extract to cut the sweetness of all the icing sugar.
Put half of the sifted icing sugar into another bowl. Make a well and pour in the agar mixture. Stir together with a spatula as much as possible adding more icing sugar when needed. When you can't stir anymore start kneading in the icing sugar as needed by hand. It takes me usually almost 4.5 cups icing sugar to get the right fondant consistency. Form the fondant into a ball.
If you are not using it right away wrap in plastic wrap and place in a ziploc bag. Refrigeration is not required and not recommended for this fondant.
The finished fondant should be sufficient to cover a 8"x4" or a 10"x3" round cake.