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Rolled Fondant Recipe

Recipe by: 106a802496d678ba

"Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook5 m
  • Ready In35 m
  • 1Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
  • 2Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
  • 3Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
Ingredients
  • 16 servings
  • 293 cals
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup glucose syrup
  • 1 tablespoon glycerin
  • 2 tablespoons shortening
  • 1 teaspoon vanilla extract
  • 8 cups sifted confectioners' sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    293
    15%
  • Fat:
    1.7
    3%
  • Carbs:
    69.8
    23%
  • Protein:
    0.4
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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