about 4 cups fondant
- 1/4 cup water
- 1 packet (1/4 oz.) unflavored gelatin
- 1/2 cup corn syrup, light
- 1 1/2 tablespoons glycerin
- 1 1/2 tablespoons vanilla extract
- 2 pounds C&H® Confectioners Sugar
- food coloring (optional)
Combine water and gelatin in small saucepan. Heat for about 5 minutes, or until gelatin is dissolved and clear. Remove from heat; stir in corn syrup, glycerin and vanilla until blended.
Place confectioners' sugar in very large bowl; make a well in center. Pour gelatin mixture into well; mix with electric mixer on low speed until blended.
Dust work surface with additional confectioners' sugar. Turn out fondant and knead for about 5 minutes, or until smooth and pliable. If mixture is sticky, add more confectioners' sugar until smooth. Wrap fondant in plastic; let sit at room temperature for several hours, or overnight if possible. Do not refrigerate. The fondant will stay fresh at room temperature for 2 days.
When ready to use, knead in food coloring as desired. Add more sugar if sticky or water if dry.
To make chocolate fondant, add 2 ounces of melted dark (at least 70% cacao) chocolate and 2 tablespoons unsweetened cocoa powder to the corn syrup mixture. Add additional confectioners' sugar to achieve a smooth consistency.
Featured by Krystina Castella; http://crazyaboutcupcakes.com; Los Angeles, CA.