-condensed milk – 150g
-powdered sugar – 1 cup
-lemon juice – 1 teaspoon
-powdered milk or cream – 1 – 1.5 cups or more depending on preference
1. Mix powdered milk or cream with powdered sugar in a large bowl.
2. Add condensed milk and mix with a spoon.
3. Sprinkle the surface you’re working on with powdered sugar.
4. Take the mix out and place it on the surface, mixing it until it stops sticking to your hands.
Tip#1: If it keeps sticking, add some potato starch. You can also use it partially instead of powdered sugar, that way the fondant isn’t overly sweet.
Tip#2: In order to prevent the fondant from drying out while stored, and keep it stretchy and nice, add a few drops of glycerin.
5. Now you can start making various figures and shapes. Sprinkle some powdered sugar on the surface before laying out the mix.
Tip#1: To make your fondant colorful, separate it into parts and add desired food dye to each part. I use green dye for green, cocoa powder for beige and brown, and pink berry syrup for pink.
Tip#2: If your fondant is sticky and still overly soft, sprinkle it with a small amount of powdered sugar, and mix thoroughly. It should feel like playdough – resilient and elastic at the same time.
Tip#3: If you wish to use this fondant for cake decoration, add it in advance so that it has time to dry up before it’s served. Let it dry under plastic wrap or a cover.
Tip#4: Store the fondant in a refrigerator wrapped in plastic wrap. When you need it, simply take out all of it, then put any leftovers back in the fridge. After taking it out, let it stand in plastic wrap at room temperature for 20-30 minutes, that way it will be softer and more elastic.
Your condensed milk fondant is ready!