Recipe - Rolled Fondant

2 pound Confectioners' sugar
One fourth cup Cold water
1 tablespoon Unflavored gelatin
One half cup Glucose; (found in
cakedecorating stores)
Or white corn syrup
1 One half tablespoon Glycerine; (found in
cakedecorating
Stores)
1 teaspoon Flavoring; (vanilla will
give the fondant
An offwhite color)

In a large bowl, sift sugar and make a well in the center. Pour the water
into a small saucepan and sprinkle the gelatin on top to soften for about 5
minutes. Heat the gelatin and stir until dissolved and clear. Do not boil.
Turn off the heat and add the glucose or syrup and glycerine, stirring
until well blended. Add flavoring. Pour into well of sugar and mix until
all of the sugar is blended. Knead the icing with your hands until it
becomes stiff. If the mixture is sticky, add small amounts of
confectioners' sugar. Shape the mixture into a ball, wrap it tightly in
plastic wrap and place it in an airtight container. This will keep for two
weeks. This recipe yields 2 pounds, enough to cover a 9inch cake, 4 inches
high.

Source: "CHEF DU JOUR (Show # DJ9225) from the TV FOOD NETWORK"
S(Formatted for MC5): "07311999 by Joe Comiskey
joecomiskey@netzero.net" Yield: "2 pounds"

Recipe by: Colette Peters

Converted by MM_Buster v2.0l.