Rolled fondant

Yield: 1 servings

Measure Ingredient
2 pounds Confectioners' sugar
¼ cup Cold water
1 tablespoon Unflavored gelatin
½ cup Glucose; (found in cake-decorating stores)
\N \N Or white corn syrup
1½ tablespoon Glycerine; (found in cake-decorating
\N \N Stores)
1 teaspoon Flavoring; (vanilla will give the fondant
\N \N An off-white color)

In a large bowl, sift sugar and make a well in the center. Pour the water into a small saucepan and sprinkle the gelatin on top to soften for about 5 minutes. Heat the gelatin and stir until dissolved and clear. Do not boil.

Turn off the heat and add the glucose or syrup and glycerine, stirring until well blended. Add flavoring. Pour into well of sugar and mix until all of the sugar is blended. Knead the icing with your hands until it becomes stiff. If the mixture is sticky, add small amounts of confectioners' sugar. Shape the mixture into a ball, wrap it tightly in plastic wrap and place it in an airtight container. This will keep for two weeks. This recipe yields 2 pounds, enough to cover a 9-inch cake, 4 inches high.

Source: "CHEF DU JOUR - (Show # DJ-9225) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..." Yield: "2 pounds" Recipe by: Colette Peters

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