1 tablespoon plus 2 teaspoons unflavored gelatin
¼ cup cold water
½ cup glucose
2 tablespoons solid vegetable shortening
1 tablespoon food glycerin
Icing color (if you want to give your fondant color)
1 teaspoon of any extract (vanilla, almond etc)
6-8 cups sifted confectioners sugar (2lbs)
1 wooden spoon and a large bowl
Step 1: Mix gelatin and cold water. Let stand until thick (about 2-5 minutes).
Step 2: Place gelatin mix in a bain marie and stir until it is dissolved.
Step 3: Add glucose and mix.
Step 4: Add vegetable shortening and remove the top pan from the heat before the shortening is totally melted.
Step 5: Add food glycerin, flavoring and color (you can color the fondant when finished as well). Cool the mixture until it is lukewarm.
Step 6: Pour 4 cups of shifted confectioners’ sugar in a bowl. Make a well in the centre. Pour the cooled mixture in the well and mix the sugar from the sides of the well into the mixture.
Step 7: Add about 2 additional cups of sugar to the mixture and continue to knead it together in your bowl. (Quick Tip: After you have most of the sugar mixed into the glucose mixture, use your hand to start kneading the rest of the sugar into your fondant ball.)
Step 8: Pour the mixture on a clean surface and continue kneading. (It is better to grease the surface and your hands with vegetable shortening so the mixture will not stick on the surface or your hands.)
Step 9: If you do not need all 8 cups of sugar do not use it. Attention NOT to make a very hard fondant. It will crack and break. If you add too little sugar the fondant will be too soft, thin and it will tear easily.
Step 10: If you do not use it right away, store it in an airtight container or wrap it with clean film very well.
Step 11: Store in a cool dry area. When you are ready to use the fondant knead it until it is soft and pliable.
You can find this recipe on youtube by Ronda. (http://www.sweetcakesbyronda.com/)
I made this recipe four days ago. The result was perfect.
I used the fondant to decorate a cake and everybody was thrilled with the results.
Thank you Ronda, for your lovely recipe, and the detailed explanation you gave us on how to prepare the fondant.