Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring, and color. Cool until lukewarm.
Next, place 4 cups powdered sugar in a bowl and make a well. Pour the luke warm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disapears.
Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time).
Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.
For chocolate fondant: 24 oz rolled fondant, 1 14 oz pkg dark cocoa candy melts, 1/2 cup light corn syrup, brown or black icing color (optional). Melt candy melts. Add corn syrup; stir to blend. Turn out mixture onto waxed paper; let stand at room temperature to dry and harden several hours. Wrap well and store at room temperature until ready to continue with recipe. Knead small portions of candy mixture until soft and pliable. Knead softened mixture into fondant until smooth and evenly colored. If darker color is desired, knead in icing color.
Serving
Suggestions
Yields: 36 oz., enough to cover a 10 x 4 inch round cake
Originally Submitted
1/12/2008
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