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1
Combine first 4 ingredients in a medium saucepan, over medium heat stir constantly until it reaches a rapid boil.
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2
Reduce heat, cover and simmer for 5 minutes.
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3
Remove from heat and uncover to let it cool.
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4
Large batches of this can be made and kept at room temperature for 2-3 months and used as a white corn syrup.
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5
Measure out ICE COLD water, sprinkle gelatin packs over the water - DO NOT STIR, place in refrigerator for 5 minutes until all of the gelatin has set.
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6
Set up a shallow pan of boiling water.
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7
Set your gelatin mixture dish into the boiling water (creates a double boiler) stir until the gelatin in dissolved.
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8
Blend in glycerin, gum paste, and shortening until melted.
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9
Remove from heat.
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10
Combine the gelatin mixture with the corn syrup mixture.
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11
Place the powdered sugar into a large mixing bowl and make a well in the center.
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12
Add the liquid mixture.
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13
Use a WELL GREASED WOODEN spoon to mix.
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14
Get plastic zip lock bags ready, spread out some wax paper or lightly grease a marble or Formica surface to kneed on.
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15
Remove all jewelry, GREASE your hands really good.
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16
Kneed vigorously in the bowl until all of the sugar is blended.
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17
Turn out on kneading surface and work the dough until it resembles a smooth, slightly shinny, well-shaped stone. When dropped it should spread out slightly but still retain it's shape. It should not crumble or crack. It should not be gooey or sticky anymore.
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18
If it is too sticky, add more powdered sugar.
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19
If it is too dry add a few drops of water.
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20
Divide into sections, create balls and put into plastic wrap to keep from drying out.
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21
Take out one section at a time, add food coloring (I use concentrated icing drops) and blend into the dough. Cover tightly and start working on next color. repeat as necessary.
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22
Now, to use the fondant - roll out to about 1/4 inch thick then mold, cut, shape - what ever you like.
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23
Use a layer of buttercream on cake, slightly crusted, then drape fondant and cut away the excess. Greased hands work wonderful to smooth the fondant out.
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24
Fondant seals in the moisture of a cake. Once it is refrigerated it is no longer flexible and easy to work with.
