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1 Tbs gelatin
1/4 cup water
1/2 cup glucose
1 Tbs glycerine
2 Tbs solid white shortening (Crisco)
8 cups powdered sugar (2 lbs)

You may use 1/2 cup corn syrup and 3 Tbs. water instead of 1/2 cup
glucose and 1/4 cup water - the results are the same

You may replace 2 Tbs. of the water with rosewater, orange flower
water, or fresh lemon juice

Sprinkle gelatin over the water in a heat proof measuring cup and
allow to sit for 5 minutes. Place cup with gelatin in a pan of
simmering water and stir until disolved. (you may put it in a
microwave oven for a few minutes instead of the simmering water).
Add the glucose, glycerine, and shortening and stir until blended
and shortening is melted.

Place the sugar in a large bowl and make a well in the center of
the sugar. Add the liquids and stir with a lightly greased spoon
until blended. Continue blending with lightly greased hands and
knead vigorously until nearly all the sugar is blended.

Turn out onto a smooth lightly greased surface like formica or
marble and knead until smooth and satiny. If the fondand seems
too sticky, knead in more powdered sugar. If is is too dry add
several drops of water and knead well. When dropped, it should
spread very slightly but retain its shape. It should be malleable
like clay, soft but not sticky.

Rolled fondant may be used at once but seems to work more easily
when allowed to rest for several hours. It is important to cover
the fondant to pervent it from drying. Wrap thighly with plastic
wrap and place in an airtight container. It will firm slightly on

When ready to roll out, spray the work surface and rolling pin with
nonsitck spray.

Can be stored for on month at room temperature or frozen indefinitely.

This is enough for a 9 in. by 4 in. cake - about 2 1/2 pounds

You should make sure that the work area is very clean and free of
lint . I would recommend wearing white cotton clothing when working
with fondant as it will pick up colored lint from clothing and will
mar the final product.

You can get crimpers and other fondant tools from baking supply
shops and on line.


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