Chocolate Rolled Fondant

1. 1

   Place sifted confectioners' sugar into a large bowl and make a well in the center.

2. 2

   Pour the water into small saucepan and sprinkle the gelatin on top to soften for about 5 minutes.

3. 3

   Gently heat the gelatin and stir until it is dissolved and clear. Do not boil.

4. 4

   Remove from the heat and add the glucose or syrup, glycerine and shortening, stirring until well blended.

5. 5

   Pour the mixture into the well of sugar and mix until most of the sugar is blended.

6. 6

   Knead with your hands until all of the sugar is combined and the mixture becomes stiff.

7. 7

   Knead in melted chocolate. If the mixture is very sticky, add small amounts of confectioners' sugar.

8. 8

   Shape the mixture into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature overnight in an airtight container.

9. 9

   To make a chocolate brown colored fondant without the chocolate taste, knead in brown icing color with a small amount of red icing color to white fondant.

* Per serving · 4 servings · Values may vary.

No additional tips available.