Rolled Fondant: part 2

Another recipe I found that looked good! This is the non-fridge recipe!

 Please note: this is NOT my recipe. 

It is from the book Cakewalk: Adventures In Sugar With Margaret Braun

Ingredients

2 pounds confectioner’s sugar

1 tablespoon unflavored gelatin

3 tablespoons cold water

1/2 cup light corn syrup

1 1/2 tablespoons Glycerin

1 tablespoon pure vanilla extract. (If you want a PURE white fondant than use the clear vanilla, I used pure vanilla and you can see that my fondant is very white.) You can add other flavors as well but I would stick to those with an alcohol base and not an oil extract. You don’t want to add any fat to the recipe.

Sift 1 1/2 pounds of the confectioner’s sugar into a large standing mixer bowl, set aside.

In a small bowl, stir the water into the gelatin.

Dissolve over a double boiler with simmering water until clear.

Remove from the heat and stir in the corn syrup, Glycerin, and vanilla.

With the standing mixer turning on low speed, slowly pour the gelatin mixture into the bowl of confectioner’s sugar. Scrape down the sides of the bowl with a rubber spatula.

Continue beating on medium speed until well combined and very sticky.

Scrape the sticky fondant onto a clean silicon Pastry Mat.

Sprinkle the remaining 1/2 pound of sugar on the dough a little at a time.

Knead the sugar into the dough with the palm of your hand, then fold it over and continue adding sugar. 

Use your plastic Bowl Scraper to help you fold the dough over while adding more sugar.

Keep repeating these steps until all of the sugar is added and you have a nice smooth and uniform ball of dough.

Wrap the ball in plastic twice and let rest for at least 12 hours. DO NOT REFRIGERATE!!!! It will get tacky and impossible to work with if it is refrigerated.  WRAP IT WELL! Store it for up to 2 weeks in a dry cool spot.

When ready to work with the dough unwrap it and knead it to make it smooth and pliable. Add your color and decorate!