- 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
- 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 and stir in vanilla. Mixture should cool until lukewarm.
- Place 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.
03/01/2017
recipepes.com
rolled fondant, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
