Rolled Fondant

Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.

Rolled Fondant

Ingredients

  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup glucose syrup
  • 1 tablespoon glycerin
  • 2 tablespoons shortening
  • 1 teaspoon vanilla extract
  • 8 cups sifted confectioners’ sugar

Instructions

1 Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.

2 Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.

3 Place 4 cups confectioners’ sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add 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 fridge. When ready to use, bring to room temperature and knead again until soft.

Comments (4)

on

I am going to make this today! I tried the MMF and I HATE IT!!!! i don't see why so many people rave about it. I hope this isn't as soft as that and is a little stiffer.

on

I think you can buy glycerin at a craft store like Michaels??? I'm gonna try this recipe cause mine is NOT working!! And MMF just doesn't taste good with everything...!!


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