Jan 02, 2022

Rolled Fondant



Combine the water and gelatin and heat gently to dissolve only, about 90°F/32°C. Remove from the heat and stir in the corn syrup and glycerin, if using.

Add the sugar and mix until smooth and well combined. Form into a log.

Lightly coat with shortening. Wrap with plastic wrap, sealing tightly.

Note: It is not necessary to refrigerate the fondant. Best results are achieved if the fondant is used the same day it is made, as it will tighten up overnight.

Written by Ginger Cook