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1
Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes.
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2
Set into a small pan of simmering water and stir until the gelatin is dissolved.
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3
(This can be done in a microwave on high for a few seconds).
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4
Blend in the glucose and glycerin, then add the shortening and stir until melted.
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5
Remove from heat.
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6
Place the sugar in a bowl and make a well in the center.
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7
Add the gelatin mixture and stir with a lightly greased wooden spoon until blended.
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8
Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated.
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9
Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny.
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10
If the Fondant seems dry, add several drops of water and knead well.
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11
If it seems too sticky, knead in more powdered sugar.
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12
The Fondant will resemble a smooth, well-shaped stone.
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13
When dropped, it should spread very slightly but retain its shape.
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14
It should be malleable like clay, soft but not sticky.
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15
Rolled Fondant may be used at once but seems to work more easily when allowed to rest for several hours.
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16
It is important to keep Fondant covered to prevent it from drying.
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17
Wrap tightly in plastic wrap and place in an airtight container.
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18
It will firm slightly upon standing.
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19
When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.
