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OVER THE TOP — WISPY WHITE READY TO USE VANILLA FONDANT, VANILLA

371 Calories
0g Protein
85.7g Carbs
4.3g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 371
% Daily Value*
Total Fat 4.3g 6%
Saturated Fat 1.4g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 85.7g 31%
Dietary Fiber 0g 0%
Total Sugars 80g
Protein 0g 0%
Vitamin D 0mcg 0%
Calcium 9mg 1%
Iron 0mg 0%
Potassium 29mg 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 0g 0%
Carbs 85.7g 95%
Fat 4.3g 5%

Minerals

Nutrient Amount % DV
Calcium, Ca 9 MG 1%
Iron, Fe 0 MG 0%
Potassium, K 29 MG 1%
Sodium, Na 14 MG 1%

About WISPY WHITE READY TO USE VANILLA FONDANT, VANILLA

Over The Top Wispy White Ready to Use Vanilla Fondant is a pliable, rollable sugar paste designed for covering cakes, sculpting decorations, and creating smooth finished surfaces on baked goods. Per 100 g, it provides 371 calories, 85.7 g carbohydrates, and 4.3 g fat, with no protein or fiber. The formula uses sugar, corn syrup, and palm oil as the primary mass, structured with gum tragacanth as a stabilizer for elasticity and cellulose gum as a thickener. Glycerine acts as a humectant to maintain workable plasticity. Titanium dioxide provides the characteristic opaque white finish. Potassium sorbate and acetic acid preserve shelf life. Contains no common allergens beyond egg traces from meringue powder; gluten-free.

Ingredients

SUGAR, CORN SYRUP, WATER, PALM OIL, GUM TRAGACANTH (STABILIZER), NATURAL AND ARTIFICIAL FLAVORS, TITANIUM DIOXIDE (COLORING), CELLULOSE GUM (THICKENER), GLYCERINE (HUMECTANT), MODIFIED CORN STARCH, POTASSIUM SORBATE (PRESERVATIVE), ACETIC ACID (PRESERVATIVE).

Calorie Breakdown

At 371 calories per 100 grams, WISPY WHITE READY TO USE VANILLA FONDANT, VANILLA gets 0% of its calories from protein, 92% from carbohydrates, and 10% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

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