Fondant

There are many ways to make fondant - you could also buy it ready made in the store

Method 1

Rolled fondant is the fondant that can be rolled over a large work surface and placed over cakes and fruitcakes. It can be shaped and can be coloured.

Ingredients

1 1/2 tsp plain gelatine

1/8 cup water

4 cup powdered sugar

1/4 cup light corn syrup

1 1/2 tsp glycerine

Vegetable oil, for oiling hands and spatula

Method

Sprinkle gelatine over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatine. Cover saucepan to keep warm.

Place the sugar in a large bowl and make a well in the centre. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatine into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.

Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until all of the sugar is incorporated.

Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too wet, add in a bit of powdered sugar.

Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.