Name: Rolled Fondant
Prep time: 10 min
Total time: 10 min
Yield: 454 g (1 lb), approximately
Ingredients: 1 1/2 teaspoons (7.5 ml) powdered gelatin; 2 tablespoons (30 ml) cold water; 1/4 cup (60 ml) light corn syrup; 1 1/2 teaspoons (7.5 ml) glycerine; 1 lb (454 g) icing sugar, sifted

Ingredients

1 1/2 teaspoons (7.5 ml) powdered gelatin
2 tablespoons (30 ml) cold water
1/4 cup (60 ml) light corn syrup
1 1/2 teaspoons (7.5 ml) glycerine
1 lb (454 g) icing sugar, sifted

Preparation

In a microwave oven-safe bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
Add the corn syrup and glycerine and melt in the microwave oven until the gelatin has melted.
In a large bowl, place three quarter of the icing sugar and make a well in the centre. Pour the syrup mixture and stir with a fork until it forms a soft ball. Gradually add the remaining icing sugar, stirring until smooth.
On a work surface dusted with icing sugar, knead the dough with lightly oiled hands until smooth. Cover in plastic wrap and place in a sealable plastic bag. Keeps for several months at room temperature.

Note from Ricardo

Liquid glycerine can be found in most pharmacies, near the prescription counter. There are bags of 454 g (1 lb) icing sugar. Use one bag to be sure you have the amount needed to prepare this recipe for rolled fondant.

Rolled Fondant

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note