I have been making MMF for all my fondant covered cakes. Fairly easy. But I ate some homemade fondant from a neighbor cake baker and it was really good. I typically dont even eat the MMF. I peel it off , sometimes eat it. But this was really good and I say it was my first time tasting homemade fondant. She told me that it was a recipe she got offline that was only shortening, karo syrup flavoring and powdered sugar.
I need this recipe...I havent been able to get in touch with her since eating her cake and would love to try out the recipe this weekend. Does anyone else know this recipe? I saw some on here but looks like they all have glycerine or something else. Any help?
Chocolate Rolled Fondant
From: Stephen Wood
Makes:2 3/4 pounds - enough to cover a 9-inch by 3-inch cake and a 6-inch by 3-inch cake.
1 tablespoon gelatin
1/3 liquid cup water
2/3 liquid cup corn syrup
1 tablespoon glycerine
1/4 cup solid white vegetable shortening
1 teaspoon vanilla
6 1/4 cups powdered sugar (lightly spooned into cup)
*1 pound 9 ounces*
2 cups plus 2 tablespoons unsweetened cocoa (Dutch
Processed) or 2 1/2 cups
Nonalkalized cocoa such a Hershey's
Sprinkle the gelatin over the water in a 2-cup heatproof glass measure or bowl and allow to sit for 5 minutes. Set in a small pan of simmering water and stir until the gelatin is dissolved. (This can also be done in a few seconds in a microwave on high power, stirring once or twice.)
Blend in the corn syrup and glycerine, then add the shortening and stir until melted. Remove from the heat and stir in vanilla.
Mix the sugar and cocoa in a large bowl and make a well in the center.
Add the gelatin mixture and stir with a wooden spoon until blended. Mix with your hands and knead vigorously in the bowl until it forms a ball.
Turn out onto a smooth, lightly greased surface such as Formica or marble, clean your hands, and knead until smooth and satiny. If the fondant seems dry or brittle, add several drops of water and knead well.
The water will make it very sticky and messy at first. When the mixture holds together, scrape the counter clean, lightly grease it, and knead the fondant until smooth.
Chocolate Rolled Fondant is easier to work with if made one day ahead to give the moisture a chance to distribute evenly.
It is important to cover the fondant to prevent drying out. Wrap tightly with plastic wrap and place in an airtight container.
When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray. Don't be alarmed if tiny cracks appear in the surface of the fondant; the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny.
If the cocoa is lumpy, process it in a food processor for a few seconds until powdery. If Lumpy cocoa is used it might not incorporated evenly into the fondant. If this should happen, the chocolate fondant can also be placed in the food processor for a few seconds until completely smooth. Don't try to process the whole batch at a time.
I use nonstick vegetable spray to grease the counter, rolling pin, cutters - even my hands.
If stored fondant seems very stiff, a few seconds in the microwave before kneading it will make it pliable.
Don't be tempted to substitute butter for the solid white shortening. This is one rare instance where there is no perceivable difference in flavor and the shortening actually blends better (without streaking) than the butter.
thanks for the help guys, but I already make MMF (L-Collins recipe) and I am not looking for the chocolate recipe either!!! ahhh! I think I will just keep trying my neighbor for her recipe. Or just keep on with the MMF!
Got this from allrecipes:
Edited to provide link. (Copy & paste from another website is a copyright violation.)
Looks similar to the rolled buttercream fondant recipe listed on this site!
Is this what you are looking for? http://famili-cooking.blogspot.com/2008/11/fondant-cake-decoration.html
If you are not looking for super white fondant, I have very tasty recipe. The only thing is that the color is creamy, almost yellowish (with added white color, you get almost white). But very very tasty (in one party everyone ate it with the cake). Look at my cake, to get an idea... PM if you would like the recipe (origin recipe from Czech rep.)
thanks Tiggy 2 and BTaylor72.... That is exactly what i was looking for! I can always count on people here at Cakecentral!