Looking to make my first batch of rolled fondant and looking for a good recipie. Let me know if you can help me out!
I know in some of the books, like Colette's, she includes a recipe. I haven't tried any though. I'd imagine they'd be pretty good.
I have heard from people that have taken her class that she buys fondant though. I don't remember what brand though. It might of been CK with a mixture of something else.
4 POUNDS CONFECTIONERS SUGAR
1 1/4 CUPS LIGHT CORN SYRUP
2 TSP ORANGE EXTRACT
2 TSP VANILLA
1/2 CUP COLD WATER
2 TABLESPOONS GELATIN
YELLOW FOOD COLORING(OPTIONAL)
RED FOOD COLORING (OPTIONAL)
IN A LARGE MIXING BOWL, SIFT CONFECTIONERS SUGAR.MAKE A WELL IN THE CENTER OF THE SUGAR AND ADD THE CORN SYRUP AND EXTRACTS. DO NOT MIX
IN A SMALL SAUCEPAN ADD WATER AND SPRINKLE THE GELATIN OVER IT.LET STAND ONE MINUTE.HEAT THE GELATIN AND WATER OVER MEDIUM HEAT FOR 1/2 A MINUTE OR UNTIL IT IS HOT AND THE GELATINE IS FULLY DISSOLVED.POUR MIXTURE INTO THE WELL.QUICKLY STIR THE MIXTURE WITH A HEAVY WOODEN SPOON FROM THE CENTER OUT TO EVENLY DISPSERSE THE GELATINE
WHEN THE MIXTURE BECOMES TO THICK TO STIR, TURN IT OUT ONTO A WORK SURFACE DUSTED WITH CONFECTIONERS SUGAR.
KNEAD THE FONDANT UNTIL SMOOTH AND DOUGH LIKE.IF THE FONDANT IS STICKY, TENDS TO HAPPEN IN HUMID WEATHER. KNEAD IN MORE CONFECTIONERS SUGAR.
KNEAD IN FOOD COLORING UNTIL DESIRED COLOR IS ACHIEVED.ADD COLORING A FEW DROPS AT A TIME AS A LITTLE GOES A LONG WAY.
STORE FONDANT IN A TIGHTLY SEALED CONTAINER IN THE FRIG UP TO ONE WEEK.BRING TO ROOM TEMPERATURE AND THEN KNEAD WELL PRIOR TO USE.IF THE FONDANT IS TO DRY, ADD A FEW DROPS OF WATER.IF FONDANT IS TOO STICKY, ADD MORE CONFECTIONERS SUGAR.COVE WITH PLASTIC WRAP AND LET IT REST IN AN AIRTIGHT CONTAINER FOR SEVERAL HOURS BEFORE USING.
HOPE YOU CAN USE THIS. I HAVE NEVER TRIED IT. LET ME KNOW HOW IT TURNS OUT IF YOU MAKE IT.
Have you tried the marshmallow fondant everyone raves about on this forum??
You can find in the recipes section. I think there's also a tutorial with pictures on how to make it.