Gelatin Rolled Fondant

Category: Filling > Gelatin Rolled Fondant

In my last post, I mentioned that I made my own gelatin fondant for the carnation cake. The Wilton's fondant tastes pretty bad. Other pre-made fondant tends to be a bit better than Wilton's. Duffs, for example, is better. However, to give Wilton's their due, their fondant is very pliant. If you are looking to make special designs with your fondant, like a bow, Wilton's works much better than a homemade fondant will. But if you just need to cover a cake, I would make your own. Not to mention that pre-made fondant is ridiculously expensive.

Many people shy away from making their own fondant because they think it is hard or messy. It can be a little messy if you are kneading and mixing it by hand. However, I found the following recipe, mixed with the bread hook attachment for the mixer, works well and isn't messy at all.

Recipe:

• 1 (.25 oz) Package Unflavored Gelatin
  
• 3 tbsp. Cold Water
  
• 1/2 cup Corn Syrup
  
• 1 tbsp. Glycerin
  
• 3 tbsp. Shortening
  
• 1/2 tsp. Vanilla Extract
  
• 1/2 tsp. Butter Flavor
  
• 8 cups Powdered Sugar (2 pounds)
  
• Food Coloring
  

Combined gelatin and water and let sit until the gelatin thickens. It shouldn't take too long. In a double boiler, heat gelatin over medium heat until dissolved and turns into a clear liquid. Add the corn syrup and glycerin and mix. Stir in the shortening. Just before the shortening as completely melted, remove from the heat and add the vanilla and butter flavor. If you want to add a color, add it now.

Place 4 cups (1 pound) of the powdered sugar in your mixing bowl. Create a well in the middle of the sugar. Allow the rest of the shortening to melt in the gelatin mixture and for the mixture to cool to almost room temperature. Once cool, pour it into the well in the middle of the powdered sugar.

Using the bread hook attachment, mix the sugar and gelatin mixture together until it is a liquidy consistency. Scrap the sides of the bowl as needed. Once it is all mixed, slowly add the remaining powdered sugar. Hold back about 1/2 cup of powdered sugar. Remove fondant from bowl, onto a clean surface and knead remain powdered sugar in by hand.

Once done, store fondant in a zip lock bag. You can use immediately but it is best if you let it sit for a few hours before you use it.

Baking Tips:

• You can use any flavoring you like, you don't have to use the vanilla/butter combination.
  
• You don't have to add food coloring. If you want white fondant, don't add any food color. If you want your fondant many different colors, create white. Once your fondant is done, you can break off as much as you need and knead the food color into it.
  
• You can find glycerin at Micheal's or Hobby Lobby in the cake decorating section.