Rolled Fondant Recipe

I use this recipe many times and is very good. For better result make the fondant the day before.

Rolled Fondant Recipe


  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup of glucose
  • 2 tablespoon of glycerin
  • Icing color and flavoring as desired
  • 2 lbs. sifted confectioner’s sugar.


  1. Combine gelatin and cold water;let stand until gelatinis softened. Place gelatin mixture in top of double boilerand heat until dissolved.Add glucose;mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin,flavoring and color. Cooluntil lukewarm. Next, place 4 cups (1 pound) 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, little at a time,until stickiness disappears. Knead in remaining sugar. Knead until the fondant smooth,pliable and does not stick to your hands. If fondant is too soft add more sugar. Use the fondant immediately or store in airtight container in a cool and dry place. When ready to use,knead again until soft.

Comments (2)


when this store in airtight container in a cool and dry place which is the duration of the fondant.