Rolled Fondant

Golden yellow fondant

Tiny roses from the fondant I made


Source : bakingproject.com ~ thanks kak min

- 1 tablespoon plus 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1/2 cup Glucose
- 2 tablespoons solid vegetable shortening
- 1 tablespoon Glycerin
- 8 cups sifted confectioner’s sugar (about 2 lbs.)
- Icing color and flavoring, as desired

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 confectioner’s sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. 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. This recipe makes approx. 36 oz., enough to cover a 10 x 4 in. high cake.