Icing Colors & Set…
- 1 tablespoon + 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- Easy-Add Glucose Add to shopping list Glucose
- 2 tablespoons solid vegetable shortening
- Easy-Add Glycerin Add to shopping list Glycerin
- 8 cups (about 2 lbs.) confectioners' sugar, sifted
- Icing color as desiredEasy-Add Icing color Add to shopping list Icing color
- flavoring as desired
About 36 ounces of fondant.
Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm.
In large bowl, place 4 cups confectioners' sugar; make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding 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 a cool, dry place.
Use fondant immediately or store in airtight container at room temperature until needed. If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.
This recipe yields enough to cover a 10 x 4 in. high round cake. If fondant becomes dry, either by adding too much sugar or air drying, add small amount of solid vegetable shortening and knead thoroughly.