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1
Mix cream and gelatin, allow to firm up (3-5 min.).
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2
Set on double boiler with simmering water.
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3
Add salt and allow gelatin to melt.
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4
Add corn syrup, butter, glycerin and vanilla.
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5
Cook over simmering water until butter is almost melted.
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6
Remove from heat and allow to cool to luke warm.
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7
In large mixer bowl place desired amount of cocoa and 2 lbs.
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8
of powdered sugar.
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9
Pour liquid through strainer into sugar and cocoa.
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10
Stir by hand until partially mixed.
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11
Attach to mixer using dough hook mix on low until sugar is combined.
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12
Add small amounts of powdered sugar (1 cup?)
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13
mixing until fondant wraps around hook.
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14
Place fondant on surface that is heavily dusted with powdered sugar.
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15
Knead until smooth.
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16
Have ready some plastic wrap painted with cooking oil.
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17
Wrap fondant in oiled.
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18
wrap, wrap again, then place in ziploc bag or other air tight container.
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19
Allow to rest overnight.
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20
If you want to make white chocolate fondant, chop up white chocolate and add with corn syrup.
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21
Always strain liquid.
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22
This fondant can be made any flavor, just leave out chocolate, add your flavor with the corn syrup and adjust pioneered sugar to get the proper consistency.
