Recipe: Rolled Fondant Frosting

Debbie,

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Rolled Fondant

1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup glucose (could use corn syrup)
1 tablespoon glycerin
2 tablespoons solid vegetable shortening (Crisco)
2 pounds sifted powdered sugar
tad bits of paste food coloring and flavoring, as desired

Combine gelatin and cold water. Let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat, add flavoring and coloring. Mixture should cool to lukewarm. Next, place 1 pound of powdered sugar in bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding 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, more water. Use fondant immediately or store in airtight container in refrigerator. When ready to use, bring to room temperature and knead again until soft. This recipe yields enough to cover a 10 by 4 inch high cake.