Rolled fondant (wedding) - house beautiful

1 fondant

Ingredients

Quantity Ingredient
4 pounds Confectioners' sugar, plus extra for kneading
1¼ cup Light corn syrup
2 teaspoons Orange extract
2 teaspoons Vanilla extract
½ cup Cold water
2 tablespoons Gelatin
Yellow food coloring
Red food coloring

Directions

*The fondant can be made up to a week ahead, but must be applied to the cake at least two days before the wedding.

In a large mixing bowl, sift the confecfioners' sugar. Make a well in the center of the sugar, and add the corn syrup and extracts; do not mix.

In a small saucepan add the water and sprinkle the gelatin over it.

Let stand 1 minute. Heat the gelatin and water over medium heat for ½ minute or until it is hot and the gelatin is fully dissolved.

Pour mixture into well. Quickly stir mixture with a heavy wooden spoon from the center out to evenly disperse the gelatin.

When the mixture becomes too thick to stir, turn it out onto a work surface dusted with confectioners' sugar. Knead the fondant until smooth and doughlike. If the fondant is sticky (this tends to happen in humid weather), knead in more confectioners' sugar.

Knead in food coloring until desired color is achieved. Add coloring a few drops at a time, as a little goes a long way. Store fondant in a tightly sealed container in the refrigerator up to one week. Bring to room temperature, then knead well prior to use. If fondant is too dry, add a few drops of water. If fondant is too sticky, add more confectioners' sugar. Cover with plastic wrap and let it rest in an airtight container for several hours before using.

House Beautiful/March/94 Scanned & fixed by DP & GG

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