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White Fondant


This recipe was one of my Granny's Recipes used for dipping or rolling in fruits, nuts and cocunut

Rate this recipe 4.4/5 (10 Votes)


  • 3 Cups of Sugar
  • 1 Cup of Water
  • 1 Cup of White Caro
  • 2 egg whites


Servings 5
Level of difficulty Average
Preparation time 30mins
Cost Average budget


Step 1

Cook first 3 ingredents together to form a soft ball stage.Beat egg whites until stiff. Meanwhile pour 1/3 of syrup over egg whites and continue beating. Cook remaing syrup to crackle stage when tested in cold water. Pour over egg whites and beat until stiff. Mixture will becopme to stiff for electric beater before it is ready and will require some hand beating.

Step 2

Soft ball form is when dropped in cold water in balls up
Cracke form is when dropped in cold water it cracks.


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VIDEO: Salted Caramel Thumbprint Cookies

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  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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