How to soften fondant?

Fondant is an extremely fun product to work with and you can create just about anything you put your mind to.

You can cover entire cakes, create beautiful marbled effects, or create delicate, intricate details.

However, one annoying little problem we often run into is that it becomes so harsh that we can’t work with it. You try to knead it endlessly, but it doesn’t seem to budge.

So how do you soften fondant?

A quick and easy way to soften fondant is to microwave it for 5 seconds, let it cool, then knead it. However, this method carries some risk of ruining the fondant if not done correctly. A less risky solution is to soften the fondant using your hands and a pasta machine.

Today we will look at the different ways to soften hard fondant, including all the pros and cons.

We’ll also give you some great tips for keeping your fondant from drying out, how to store it, and even how to tell when it’s overdone.

What is fondant?

There are many different foods that are called fondant.

Today we will talk specifically about fondant to decorate , that is, the rolled sugar sheets that are used to cover cakes and make all those beautiful decorations.

Fondant is technically classified as a type of icing. What makes fondant unique is that it has a completely different texture than what you and I think of as “frosting.”

Unlike the fluffy mixture of icing sugar and whipped butter that we usually use, fondant has a dough-like or even clay-like texture that can be shaped and molded.

It is used to create beautiful and elaborate decorations that regular buttercream frosting simply cannot.

There are different forms of fondant that you can buy, mainly poured fondant or rolled fondant. Today we will talk about rolled fondant.

This fondant is very rigid and is the one with which all these decorations are made.

You have to soften it to be able to spread it, shape it and mold it into different things.

What is fondant made of?

There are many different recipes for fondant, depending on what you want to do with it.

A basic recipe used to create small details includes a combination of sugar, water, and corn syrup.

For the thicker fondant used for sculpting, gelatin or glycerin is often added to give it an even thicker consistency.

A quick fondant can be made with marshmallows and icing sugar.

Marshmallows are basically softened versions of fondant, so if you melt them down and combine them with icing sugar, you can create a fake fondant if you’re in a pinch.

Whatever type you use, the key to fondant is to be flexible.

It is always rolled out with a roller before use and getting it to go from the rock hard you buy to the soft consistency you need can be a challenge to say the least.

Luckily, we’ve compiled some of the best ways to soften fondant quickly and effectively.

How to soften fondant

There are many reasons why fondant hardens. It could be because the storage methods used are inefficient and cause it to dry out, it’s very old, or it’s simply been sitting uncovered on the counter for too long.

Whatever the reason, there are many different ways to soften fondant again.

Microwave

We’re not usually fans of microwaves, but for reheating and softening hardened fondant, they really are life savers!

Simply place the piece of hard fondant in a microwave-safe bowl, container or plate, and microwave for 5 seconds on the highest possible heat setting.

Then, remove it from the microwave, let it cool for a couple of minutes, and start kneading it.

If your fondant is still not soft enough to knead, simply pop it back into the microwave for 5 seconds, let it cool, and try again.

Depending on how hard your fondant is, you may have to try a few times.

While this is a great method to try, it does come with some risks. For one thing, microwaving it for too long can cause it to discolor.

This is because sugar caramelizes when heated, so especially your white fondant can easily turn brown.

To avoid this, never put it in the microwave for more than 5 seconds.

There is also the possibility that the fondant will burn or completely change texture. This is also because the structure of the sugar changes when it is heated or when it is heated for too long.

And please, don’t try to knead the fondant right out of the microwave. Heat builds up, especially in the center of the ball, and you will burn yourself.

Plus, the melted sugar will stick to your hands, creating a huge mess that’s virtually impossible to clean up or fix.

Your hands

This is an excellent, if sometimes excruciatingly slow, method of softening fondant.

Just run your hands under hot water. Then, coat them with fat, such as white margarine. White margarine is the best choice, as it won’t change the color of your fondant or even the flavor.

The heat from your hands will slowly soften the fondant as you knead it.

This completely eliminates the risk of discoloring the fondant, causing it to burn, or even giving it a candy-like consistency.

The margarine also prevents the fondant from sticking to your hands as it heats.

The biggest drawback is that this method takes a while , especially with very hard fondant, and can start to cramp your hands, but luckily we have a solution for that too: pasta rollers!

pasta rollers

Pasta rollers are a great way to soften fondant by rolling it out without doing a lot of hard work.

You can soften the fondant using the hands technique mentioned above, but for the hard work, run the fondant through the pasta machine.

What helps a lot, and makes the whole process easier and faster, is cutting the fondant block into smaller pieces.

Then, run each piece through the pasta machine starting with the largest setting (the thickest pasta setting).

Each time you run it through the machine, gradually reduce the size until you reach your desired size.

When fully softened, roll the piece into a ball and wrap it tightly to prevent it from drying out again.

Then, when all the pieces have softened, combine them if you need to create a larger piece, and you can even run them through the machine again.

Stand Mixers

This is another alternative to manually kneading the pieces, and an alternative if you don’t have a pasta machine.

You can still use your hand to help slightly heat the fondant, but then place the smaller pieces in a stand mixer and run it on the lowest speed.

The low speed helps to work the fondant without changing its texture.

Do not use a blender or kitchen robot.  Hand mixers often have too much power and will change the texture of the fondant or burn out the motor.

And food processors are made to change the texture of food. So please don’t try to use it. You will end up creating a paste.

softening oils

Here we talk specifically about glycerin. This oil is used to make commercial fondant and is what helps keep it moist.

By adding a few extra drops, you can return it to its original consistency. You just have to make sure to continuously knead while incorporating the glycerin.

The oil will trap the water molecules that rehydrate the fondant.

A teaspoon of glycerin per pound of fondant is a good ratio to use and work with.

How to properly store fondant

To completely prevent fondant from hardening, it’s important to store it correctly. This goes for all types of fondant, regardless of type or age!

The key to keeping your fondant soft is to reduce the amount of air it has been exposed to.  The air dehydrates the fondant and hardens it.

To reduce the amount of air that the fondant is exposed to, you can use the following tricks that we have learned;

• Work in small batches and remove only what you need. Whatever you are not going to use, try to wrap it well with plastic or saran paper to avoid further exposure to the air.
• If you are using it on a counter, you should try to reduce exposure to air. You can simply cover the pieces with a towel or plastic sheet. If they are left completely uncovered, they dry out very quickly.
• Keep fondant out of the fridge! A refrigerator circulates cold air to help keep its contents cold. It also has an extremely high moisture content. The fondant absorbs moisture and will start to sweat inside the container, creating a sticky mess!

And the last point we want to touch on is the expired fondant. Unfortunately, despite the very high sugar content, fondant can expire.

Fondant can become moldy if kept at room temperature for too long, or it can dry out to the point that it cannot be fixed.

Always store fondant tightly wrapped in a cool, dry place out of direct sunlight.