Rolled Fondant

By LoriCaputo

Ingredients

• Step 1:
• 900 grams icing sugar
• Step 2:
• 60 grams cold water
• Liquid color, as desired
• 10 grams gelatine
• Step 3:
• 150 grams glucose
• 25 grams glycerine
• 15 grams shortening
• Clear oil flavouring, as needed
• Step 4:
• 200 grams icing sugar

Preparation

Step 1

Sift step 1 into a bowl and make a well in the centre. Place step 2 into a small bowl and sprinkle gelatine over cool water. Heat over a baine-marie until dissolved, add step 3. Mix gently until liquid and remove from heat.

Pour mixture into the well of icing sugar, slowly incorporate all the icing sugar into the liquid mix. Liquid must be added to the sugar immediately. Use a wooden spoon to add the hot liquid to the sugar. A dough like mix wil form. If the fondant seems too soft nd sticky add more icing sugar a little at a time. If the fondant seems too dry, add a little water, a little at a time.

Knead fondant on a clean surface dusted with icing sugar, the longer it is neaded the whiter it will become.

If flavouring is desired it should be added the same time as step 3. For tinted colors, add food coloring to the water before adding the gelatine.