How to Make Black Fondant

Updated July 20, 2017

Fondant is a thick, rolled icing for covering cakes. The finished look is smooth surface with a slight sheen, bringing elegance to your cake. Fondant can also be sculpted to make decorations for your cake. Essentially, fondant is more of a candy than an icing. With care and concentration, it is relatively easy to make and the ingredients are easy to find. Fondant can also be made in many different colours, including black. Store the finished fondant in the refrigerator or freezer until you are ready to use.

Sift the icing sugar.

Pour the 1/4 cup of water and the gelatin into the top pot of the double grill and set aside for about two minutes. Pour about 1 inch of water into the bottom pot and begin to simmer.

Place the top pot over the bottom pot of your double grill once the water is simmering. Simmer until the gelatin melts completely. Turn off the burner once the gelatin has melted, but the leave the top pot over the bottom.

Add the corn syrup and glycerine to the gelatin. Mix until well blended.

Pour the pot mixture into the icing sugar and mix together. As the fondant thickens, mixing it will become more difficult. A stand mixer will help, but with some effort you can hand mix the fondant.

Add the black food colouring a couple drops at a time during the mixing stage until you have the desired colour. True black is difficult to get with homemade fondant. Do not add too much food colouring or it will alter the taste, and the fondant will become sticky.

Knead the fondant. Grease your hands with a small amount of vegetable shortening and sprinkle your kneading area with icing sugar to keep the fondant from sticking. Knead until the fondant is still soft but no longer sticky.


Add 1/2 a teaspoon of your favourite flavouring such as vanilla or almond during the mixing stage to add a delicate flavour to your fondant.

Things You'll Need

  • 1 tbsp unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup light corn syrup
  • 2 pounds confectioners sugar
  • 1 tbsp glycerine
  • Black food colouring
  • Double chicken
  • Kitchen mixer or wooden spoon
  • Small amount of vegetable shortening
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About the Author

Jessica Daniel has been writing professionally since 2005. She has worked in the arts-and-crafts field, publishing knitting patterns with Lorna's Laces and My Sister's Knits. Daniel holds a Bachelor of Arts in English and women's studies from St. Xavier University.