Rolled Fondant

Ingredients

• 1/4 cup cold water
• 2 1/4 teaspoons unflavored gelatin powder
• 1/2 cup light corn syrup
• 1 tablespoon glycerin
• 1 tablespoon vegetable shortening, plus more for hands and surface
• 1 teaspoon vanilla extract
• 8 cups powdered sugar, sifted, divided
• 1/4 teaspoon salt

Method

1. 1

   Pour the cold water into a small heatproof bowl and sprinkle the gelatin evenly over the surface. Let stand until the gelatin softens and absorbs the water, about 5 minutes.

   5:00 · Soften gelatin
2. 2

   Set the bowl over a small saucepan of barely simmering water and stir until the gelatin fully dissolves into a clear liquid, about 2 minutes.

   2:00 · Dissolve gelatin
3. 3

   Stir the corn syrup, glycerin, and shortening into the dissolved gelatin until the shortening melts completely and the mixture is smooth.

   3:00 · Melt and combine
4. 4

   Remove from the heat and stir in the vanilla extract and salt.

5. 5

   Place 6 cups of the sifted powdered sugar in a large bowl and form a well in the center. Pour in the warm gelatin mixture.

6. 6

   Stir with a sturdy spoon, gradually incorporating the sugar from the edges, until a soft, sticky dough forms.

   3:00 · Mix dough
7. 7

   Dust a clean work surface and your hands with some of the remaining powdered sugar. Turn out the dough and knead, working in the remaining sugar gradually, until smooth, elastic, and no longer sticky, 8 to 10 minutes.

   8:00 · Knead fondant
8. 8

   If the fondant is too soft to hold its shape, knead in a bit more powdered sugar; if it cracks or feels too dry, knead in a few drops of water.

9. 9

   Shape the fondant into a ball, rub the surface lightly with shortening to prevent crusting, and wrap tightly in plastic wrap.

10. 10

    Place the wrapped fondant in an airtight container and let it rest at room temperature until fully relaxed and pliable before rolling out, at least 1 hour.

11. 11

    When ready to use, knead the rested fondant briefly on a surface dusted with powdered sugar, then roll out to about 1/4-inch thickness for draping over cakes or cutting decorations.