Rolled Fondant

A month ago I decided that I would make an attempt at rolled fondant as I wanted to make a cake for a friends baby shower. This recipe is fairly simple and tastes great. It was my first attempt and I am happy to say there were no major issues I encountered ( well other than not having the right cake pans ). So I am posting the recipe as is. To dye the fondant I bought a gel food coloring and kneaded a drop or two into the fondant just before I used it to get the color I wanted.

Ingredients

1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners’ sugar

Directions:

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
Place 4 cups confectioners’ sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.