Rolled Fondant Recipe

                        
                        I am today sharing with you the recipe of rolled fondant which I use to make my fondant. It gives a really nice finish and is extremely white in color. You can tint is as you like. Unlike many fondant recipes, this one does not make a fondant which is too sweet, which I personally like. This recipe is originally from Wilton. I also convert my this rolled fondant into gumpaste which I use. The recipe for the gumpaste will also soon be posted by me. Till then, here's the rolled fondant recipe:



Ingredients: (Makes approx. 1 kg of fondant)

• 1 tbsp + 2tsp gelatin
• 1/4 cup cold water
• 1/2c glucose
• 1 tbsp glycerine
• 2tbsp solid vegetable shortening
• 8 cups (1 kg) confectioner's sugar(icing sugar) ,sifted
• icing colour, as desired
• flavouring, as desired

Method:

1. Combine all the gelatin and cold water. Let stand until thick, about 3 minutes. Place gelatin mixture on top of a double boiler and heat and stir until completely dissolved.
2. Add glucose, mix well till completely dissolved. 
3. Stir in the shortening and just before it has completely melted, remove from heat. Add glycerine, flavour and colour. Cool until lukewarm.
4. In a large bowl, place 4 cups of the icing sugar and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in the sugar from the sides, a little at a time, until the stickiness disappears. (You may need to add more sugar out of the remaining 4 cups of sugar to reach this stage.)
5. Then knead in the remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands.
6. If the fondant is too soft, add more sugar and if it is too stiff, add more water (a drop at a time).

You can use the fondant immediately, or store in an air-tight container in a cool, dry place at room temperature until needed.
If storing for more than a week, refrigerate. Bring to room temperature before using. Do not freeze.
When ready to use, knead again until soft.
If fondant becomes dry, either by adding too much sugar, or by air-drying, or develops cracks during rolling out or molding, add a small amount of solid vegetable shortening and knead thoroughly till all the dryness and cracks disappear.