Chocolate Rolled Fondant

Recipe by Alex Chapman
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READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place sifted confectioners’ sugar into a large bowl and make a well in the center.
  • Pour the water into small saucepan and sprinkle the gelatin on top to soften for about 5 minutes.
  • Gently heat the gelatin and stir until it is dissolved and clear. Do not boil.
  • Remove from the heat and add the glucose or syrup, glycerine and shortening, stirring until well blended.
  • Pour the mixture into the well of sugar and mix until most of the sugar is blended.
  • Knead with your hands until all of the sugar is combined and the mixture becomes stiff.
  • Knead in melted chocolate. If the mixture is very sticky, add small amounts of confectioners’ sugar.
  • Shape the mixture into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature overnight in an airtight container.
  • To make a chocolate brown colored fondant without the chocolate taste, knead in brown icing color with a small amount of red icing color to white fondant.
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