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.
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