Rolled Fondant
photo by AnMNewlin
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
2 lbs
ingredients
- 14.79 ml gelatin
- 59.14 ml cold water
- 118.29 ml light corn syrup, and
- 14.79 ml light corn syrup
- 14.79 ml glycerin
- 29.58 ml shortening
- 4.92 ml of flavored extract
- 907.18 g bag c&h powdered sugar
directions
- Pour water into a microwave safe bowl.
- Add gelatin and let sit for 5 minutes.
- Microwave for 20 second intervals until gelatin is dissolved.
- Add corn syrup and stir with fork.
- Add shortening and stir until melted.
- If shortening doesn't melt, microwave for 10 second intervals.
- Add flavoring(s).
- Pour your powdered sugar into a large bowl, making a well in the center.
- Add liquid mixture to powdered sugar.
- Using a greased wooden spoon carefully fold powdered sugar.
- Turn out fondant on to a greased surface and knead like bread dough.
- If fondant is dry add more shortening.
- If fondant is too sticky add more powdered sugar 1 tbsp at a time.
- Wrap tightly in plastic wrap and thin place in a zip lock bag; even better if you can vacuum seal it.
- Let sit for 24 hours; if you don't it will be too soft and sticky.
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Reviews
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Having worked with commercial Fondant for the past 4 years I find this Foundant tasting to much like powdered sugar even though i added a flavoring, the sugar over powered the flavoring . As I was was reading the recipe that called for glycerin , it never tell's you when to add this ingredient , I added mine to the luiqid prior to putting it in the sugar. After it turning out dry I added shortening and made it more plyable and am waiting the 24 hour sitting time and also seeing if this dries out like wilton or if its going to be more plyable like fondarific . I am making a Race Car Cake with lots of detail , I will post pictures of it when its done as well as the results of how this recipe turned out air brushing and coloring.
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This was my first time trying fondant and i was very happy to have found this recipe. This was tasty and easy to make. I used more Icing sugar than what the recipe called for. i found rolling the fondant out between sheets of parchmant was the only way to prevent my rolling pin from sticking to the sugary mass. Thank you for posting this recipe, i will be using it again and again.