Rolled Fondant

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

3 TBSP cold water
1 TBSP gelatin
1 TBSP edible glycerin
1 TBSP Crisco
½ C glucose
2 LB confectioner's sugar (sifted)

Temperature:

Place the cold water in a heatproof container. Sprinkle the gelatin over the cold water then place in a pan of warm water (NOT HOT) then add the edible glycerin, Crisco and glucose to this liquid mixture and place over low heat until all ingredients are a clear liquid.

Sift confectioner's sugar into a large bowl and make a shallow well in the middle. Pour the warm liquid into the shallow well and begin to work the sugar gently into the warm liquid with a spoon or spatula. When this mixture begins to get to thick to work any more sugar into it, grease your hands and begin to knead the sugar into it until you get the right consistency, adding more confectioner's sugar as needed.

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