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Rolled Fondant

5.0(7)

This recipe taste a hundred times better then the boxes you get in the store. I use this all the time when I am making a wedding cake. But if your wanting rich colors, you may need to change the recipe a bit. It tends to crumble after adding to much food colouring.

by Luscious Creations·published 2007-08-19

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Dessert

Servings

(10–15)

Total time

30 min

prep 30 min

Calories / serving

350 kcal

Ingredients (7)

serves

1/4 ounce unflavored gelatingelatin
1/4 cup cold waterwater
1/2 cup corn syrupcorn-syrup
1 tablespoon glycerineglycerine
2 tablespoons shorteningshortening
1 teaspoon vanilla extract (or your flavour of choice)vanilla
6 cups confectioners' sugar, siftedsugar

Instructions (6 steps)

01Combine gelatine and cold water; let stand until thick. Warm gelatine mixture and heat until dissolved(Do Not Boil).
02Add corn syrup and glycerine, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
03Place 4 cups confectioners' sugar in large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatine mixture. Mix in the sugar and add more a little at a time, until stickiness disappears.
04Switching to your hands, knead in remaining sugar making sure to keep a lot of icing sugar between your hands and the fondant to prevent the fondant from sticking to your hands. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is to soft, add more sugar; to stiff, add water(a drop at a time).

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Rich recipe — supports nutrition-aware planning.