Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp gelatine ((unflavored))
  • 1/4 cup water ((cold))
  • 1 tsp vanilla extract ((or your preferred flavor))
  • 1/2 cup light corn syrup ((or glucose))
  • 1 Tbsp glycerin ((100% plant glycerin))
  • 2 lbs confectioners sugar ((sifted))
  • 1/2 tsp vegetable shortening ((white, in a small bowl that you can dip your fingers into easily)))

Instruction

  • In a small microwave-safe bowl, add the gelatine to the cold water. Set aside and allow to 'bloom' for 5 minutes (gelatine will be firm when you come back to it). Microwave for 10 seconds to soften and liquefy the gelatine, stir until smooth.
  • Sift the 2 lbs of confections sugar while waiting, using whichever method you prefer (you can sift manually as shown in the video, or use a food processor to quickly and easily sift all of your confectioners sugar). You will be starting with 1 1/2 lbs added into the fondant mixture. The rest will be set aside to use during the kneading process, adding more as needed to achieve the right consistency.
  • In a small to medium mixing bowl, combine the vanilla extract, light corn syrup (or glucose), glycerin, and the stirred gelatine. Stir or whisk until smooth and clear. Microwave in 10-15 second increments if needed to soften the gelatine more.
  • In a large mixing bowl, add the first portion (1 1/2 lbs) of the sifted confectioners sugar. Make a well in the center of the sugar and add the liquids.
  • Using a wooden spoon, stir the fondant mixture together until it is sticky (add food coloring at this step, if desired).
  • Coat your fingertips with a portion of the vegetable shortening and work into the sticky fondant mixture, repeat until about half of the shortening has been worked into your fondant.
  • Using a portion of the excess sifted confectioners sugar, cover your working surface with a layer of confectioners sugar. Transfer the fondant onto your working surface and begin kneading the fondant (keeping your fingers and hands coated with the vegetable shortening).
  • Add more confectioners sugar to your working surface, as needed. Repeat adding confectioner sugar and coating your fingers/hands with vegetable shortening during the kneading process.
  • Continue working the vegetable shortening into your fondant until all of it has been added, using as much of your excess confectioners sugar as needed to reach a smooth, pliable consistency.
  • Your fondant is ready to use as soon as you have a nice smooth appearance, and the surface is no longer sticky. Roll into a ball or log shape and wrap in plastic wrap then place in a ziploc plastic storage bag to store, and keep any unused fondant wrapped in plastic wrap while working with your fondant (it dries out easily).