Rolled Fondant


Rolled Fondant

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Author: Bhavna

Ingredients

  • Agar agar powder/Unflavored gelatin 1 Tablespoon
  • Cold water 1?4 Cup (4 tbs) (milk or cream)
  • Glucose 1?2 Cup (8 tbs) (corn or sugar syrup)
  • Glycerin 1 Tablespoon (vegetable based)
  • Vanilla extract 1 Teaspoon (or any other flavoring)
  • Food color 1 Pinch (as needed) (Optional)
  • Vegetable shortening/Butter 1 Teaspoon (1/4-1)
  • Powdered sugar/Confectioners sugar 2 Pound , sifted (more or less as needed)
  • Salt 1 Pinch (Optional)
  • TO ROLL FONDANT
  • Corn starch/Sugar 1?4 Cup (4 tbs) (as needed)

Instructions

  • MAKING
  • 1. In a saucepan, mix water and agar powder (for vegan)/gelatine. Place the pan on flame and cook for about 3 minutes or as per package instruction.
  • 2. Add corn syrup/glucose/sugar syrup, glycerine, vanilla, salt, and food color (if using). Mix well.
  • 3. Slowly pour the syrup mixture into the sugar and mix to form dough.
  • 4. Grease your hand with shortening and spread it on dough. Form the dough into a ball. Warp with plastic and let rest at room temperature for 8-24 hours.
  • 5. Remove dough from plastic wrap and knead well for 1-2 minutes.
  • 6. Sprinkle corn starch/ sugar on work surface and roll the fondant.
  • SERVING
  • 7. Cut the fondant into desired shape, decorate the cake and serve.
  • TIPS
  • The fondant will remain fresh for 2-3 weeks at room temperature. Do not refrigerator or freeze.
  • You can also add food color while kneading the dough.