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  • 1 Tbs gelatin
  • 1/4 cup water
  • 1/2 cup glucose
  • 1 Tbs glycerine
  • 2 Tbs solid white shortening (Crisco)
  • 8 cups powdered sugar (2 lbs)

You may use 1/2 cup corn syrup and 3 Tbs. water instead of 1/2 cup glucose and 1/4 cup water - the results are the same You may replace 2 Tbs. of the water with rosewater, orange flower water, or fresh lemon juice Sprinkle gelatin over the water in a heat proof measuring cup and allow to sit for 5 minutes. Place cup with gelatin in a pan of simmering water and stir until disolved. (you may put it in a microwave oven for a few minutes instead of the simmering water). Add the glucose, glycerine, and shortening and stir until blended and shortening is melted. Place the sugar in a large bowl and make a well in the center of the sugar. Add the liquids and stir with a lightly greased spoon until blended. Continue blending with lightly greased hands and knead vigorously until nearly all the sugar is blended. Turn out onto a smooth lightly greased surface like formica or marble and knead until smooth and satiny. If the fondand seems too sticky, knead in more powdered sugar. If is is too dry add several drops of water and knead well. When dropped, it should spread very slightly but retain its shape. It should be malleable like clay, soft but not sticky. Rolled fondant may be used at once but seems to work more easily when allowed to rest for several hours. It is important to cover the fondant to pervent it from drying. Wrap thighly with plastic wrap and place in an airtight container. It will firm slightly on standing. When ready to roll out, spray the work surface and rolling pin with nonsitck spray. Can be stored for on month at room temperature or frozen indefinitely. This is enough for a 9 in. by 4 in. cake - about 2 1/2 pounds You should make sure that the work area is very clean and free of lint . I would recommend wearing white cotton clothing when working with fondant as it will pick up colored lint from clothing and will mar the final product. You can get crimpers and other fondant tools from baking supply shops and on line.

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