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Extra-Firm Rolled Fondant Recipe

   
 

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     Extra-Firm Rolled Fondant

Category   Desserts - Breads
Sub Category   None

Ingredients
1 tbsp & 2 tsp unflavored gelatin
1/4 cup cold water
1/2 cup Wilton Glucose
2 tbsp solid vegetable shortening
1 tbsp Wilton Glycerin
Icing color and flavorings as desired
8 cups siftend powdered sugar (about 2 lbs)
1 1/2 - 2 1/2 tsp Gum-Tex
 

Instructions
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 & Gum-Tex. 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. Use this fondant with the extra body and pliability ideal for making drapes, swags and elaborate decorations.
Serving Suggestions
Yields: 36 oz., enough to cover a 10 x 4 inch round cake


Originally Submitted
1/12/2008





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