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White Chocolate Fondant Recipe
White Chocolate Fondant Recipe

Here is my recipe to make White Chocolate Fondant. 
I have posted a tutorial below with a step by step guide onhow I make it. Please watch the tutorial and read the tips posted below. This is my favorite recipe for fondant but you do need to follow the steps and the tips below the recipe
will help too.

The chocolate is added more for the elasticity than for

flavor since white chocolate has a very light flavor.

You can flavor this recipe with any extract that is clear.

I hope you enjoy this recipe I work so hard to create!



  • 2 Pounds (8 cups) of Confectioners Sugar (10X) and extra just in case you need more for kneading. Make sure is sifted.

  • 1 Teaspoon to a 1 Tablespoon of Tylose. The amount will change depending on the chocolate you use. 

  • 1 Tablespoon of Unflavored Gelatin

  • 1/4 Cup of water

  • 1 to 2 Tablespoons of Food Grade Glycerine (Wilton has it)

  • 2 ounces of good quality White Chocolate for Melting. I use Guittard Melts. I have tested other supermaket brands and will put some tips below the recipe.

  • 1/2 cup of Corn Syrup

  • 1 Tablespoon of Vegetable Shortening and some extra for kneading

  • 1 to 1-1/2 Teaspoon of extract of choice. Make sure to use clear extract. Some ideas: butter, clear vanilla, banana, coconut, lemon, almond.


*Make sure to watch the tutorial. Read the tips below the recipe.

Bench Scraper


* Sprinkle evenly the gelatin to the water and let it bloom for 5 minutes.

* Sift the sugar and divide it in half. Add the Tylose to one of the the halves. Depending on the chocolate you use or even the humidity, you might need less or even more sugar. Doing this will ensure that you use the full amount of Tylose. For Guittard Chocolate I use
1 teaspoon. For other chocolates I had to use 1 tablespoon. 

 * Measure the chocolate and melt. You can use a double boiler method but make sure the 
water don't get to the chocolate or it will seize. I use the microwave. The first time I place the chocolate in the microwave, I cook it for 20 seconds. (This might change depending on the watts of your microwave). You want to mix well and then place in the microwave for 10 seconds and mix again. Keep repeating the 10 seconds and mixing until the chocolate melts. It's very important that you don't burn the chocolate. Once the chocolate is melted you can add a tablespoon of vegetable shortening mix and melt in the microwave with the 10 second rule until both are fully mix and not lumpy.

* Place the corn syrup in a cup and place it in the microwave around 25 seconds. You want the corn syrup to be warm, NOT HOT.

 * Add the Glycerine to either the corn syrup or chocolate. You can add 2 tablespoons if you are using Guittard chocolate. If you live in a humid climate you can cut the glycerine to 1 tablespoon. If you use other supermarket chocolates, use only 1 tablespoon instead
of two.

 * Mix the corn syrup mixture with the chocolate.

 * The gelatin at this point should be fully bloomed. Place it in the microwave for around
25 seconds or heat in a double boiler. You want it to heat up until it looks like the granules are completely dissolved and looks liquid and clear. ( it still will be a yellow color) Make sure not to overheat or burn the gelatin. Very important!

 * Add the gelatin to the chocolate, corn syrup, glycerine mixture and mix well.

 * Place most of the sugar in a bowl that has been lightly greased with vegetable shortening. Leave some for kneading. Pour the liquid mixture over the sugar and with a lightly greased spatula, start mixing. Check the tutorial to see how I mix it. You can also do this in a Kitchen Aid with the dough hook. 

* Once you have most of the sugar mix and you start getting a harder dough, you can pour
it over a bed of sugar and start kneading. I lightly grease my scrapper and use it to help me mix the sugar with the dough until is less sticky. Plus the scrapper helps to scrape anything that might stick to the table. 

 * When I am kneading, I always put vegetable shortening in my hands (like it was hand 
cream), this helps the mixture not to stick to my hands as much. At least once while I am
kneading the dough, I stop to wash my hands and start fresh just to get some of the sugar
that stick to the hands. Put more shortening and keep kneading until you get the consistency
of fondant you like. The more sugar you add the stronger the fondant will be. If the dough
feels soft and dry you can place more vegetable shortening in your hands to make it easy
to knead and will help the dough absorb more sugar.

 * Make sure to work fast and not let the dough uncovered as it can dry the dough. Once you get the consistency you like, make a ball with the fondant and lightly coat it with some
vegetable shortening. Use some cling plastic to cover the fondant well and make sure it's 
completely sealed. Then place in a ziploc bag. 


Important Tips:

* Avoid using chocolate chips. They are meant to be used for high temperatures and don't start melting unless the reach around 350 degrees. Use a good quality chocolate that is meant for melting. I use the Guittard A'Peels and never had a problem with them They are candy coated but are really tasty. Other good chocolate companies are Valrhona or Callebaut but I have not tested them in my fondant. Most of the times I either shop for my chocolate through shows or internet.

* If you use supermarket white chocolate brands like Baker's or Ghirardelli, I would suggest to use one tablespoon of Tylose. Same goes with the Wilton Candy Melts (these are not chocolate).  I did find that with some of these brands you will require more than 2 pounds of sugar. With Wilton Candy Melts, I almost used almost 3 pounds. But keep in mind that humidity will change how much sugar you need, so always use as much sugar as you need to get the consistency you like for your fondant.  I have used Merckens but sometimes their white chocolate tends to seize. If you decide to use it, make sure you use a fresh bag and not an old one. Merckens is another candy melt that is flavored to taste like chocolate. 

* Never overheat the corn syrup, it should be warm only.

* Never overheat your chocolate and make sure water doesn't get to it or it will seize.

* Don't overheat the gelatin. All you want is for it to dissolve and be clear.

* Move fast and don't waste time. Once you start making fondant is best to finish it.

* If you live in a hot environment, make sure you have air conditioner. Sugar and heat are not
good friends. 

* You are aloud to fail doing fondant. I have given you all the tools and information so you can learn the process. You have to make sure you have good ingredients. Even the sugar needs to be of good quality. Some powdered sugars that are less expensive contain too much cornstarch. 

* If you fail the first time, try again. If you fail again your environment might not be helping.You can always use only 1 tablespoon instead of 2, of glycerine, if you live in humid areas. If that doesn't do the trick, you can play with the tylose. I use CAI Tylose and for me is the best one from all of the ones I've tested.  If you are using less quality chocolate use one tablespoon of the tylose. If the fondant feels to hard or dry you can use less. (1 teaspoon).

* Once you learn the process and you find the best materials for you that, work best in your environment, you will move a lot faster. If you make a batch that you are not fully satisfied with, you can combine it with Wilton fondant for a fast fix. 

* Patience is key..Fondant does have a learning process. Hopefully the information I've given here is enough and you will get a great first batch. If you don't, please try again.

* This recipe will work as a Basic Fondant recipe if you don't have the chocolate. But I will say that the reason I add the chocolate to it, is not for the flavor but mostly for the elasticity it gives to the fondant.

* Remember..this is just got to learn to be the boss of it.. lol

Good luck!

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