Rolled Fondant Recipes

Typically, rolled fondant, which is also called fondant icing, is made by supersaturating warm water with sugar. It is a known fact that one can dissolve a greater amount of sugar in warm water. Now, to get a super soft icing dough from this solution, you have to saturate the hot water with sugar and then allow it to cool down to normal room temperature.

Once this solution has cooled, whisk the mixture thoroughly. You will get a soft and pliable dough like substance which can then be used to beautifully texture your cakes and make almost any design or shape.

Ingredients

• Confectioner's sugar, 2 lbs
• Light corn syrup or glucose, ½ cup
• Water, 3 tablespoons (cold)
• Food grade glycerin, 1½ tablespoons
• Pure vanilla extract, 1 tablespoon
• Gelatin, 1 tablespoon (unflavored)

Procedure
In a vessel, pour the water over the gelatin and then place the vessel on a double boiler. Stir continuously to gradually get a transparent liquid to which you then need to add the glycerin, corn syrup, and vanilla extract, after removing it from the flame. Blend well.

Now, run about 1½ lbs of the sugar through a sieve and into a mixing bowl and then get a standing mixer to run through it at a very low speed. Pour the concocted liquid into the sugar and after a few moments, increase the mixer's speed to medium.

Once the mixture becomes relatively glutinous, use a rubber scraper to get it all onto a silicon pastry mat and then begin kneading it. Put on a pair of gloves at this juncture 'cause it tends to get slightly messy and a rather sticky affair from here onwards.

Take the remaining ½ lb of sugar and fold it into the dough gradually and bit by bit, use your palms and knuckles to mildly pound on it. After you have added all the remaining sugar you will be left with a smooth lump of rolled fondant dough which you then need to cover with cling film.

Use two layers of film to wrap it all securely and then let the dough stand for a good 12 hours in a cool and dry place, before you can begin to work with it.

Ingredients

• White mini marshmallows, 16 oz.
• Icing sugar, 2 lbs. (superfine, white cane sugar)
• Vegetable oil shortening, 1 cup
• Water, 5 tablespoons

Procedure
Add 2 tablespoons of the water to the marshmallows and then place it to melt on a double boiler. Keep stirring until the mini marshmallows have melted and then remove from heat. Pour about 1.5 lbs. of the icing sugar and mix a little with a spatula.

It is at this point that you have to lubricate the cooking counter rather well, with the shortening. Then, pour the sugar mixture onto the counter and begin kneading vehemently. It will be very gluey in the beginning but as you keep adding the rest of the sugar into the dough it will get stiffer.

Along with the sugar, keep adding about ½ a tablespoon of water, so that the dough doesn't dry out and begin to tear. Grease your hands once more and keep kneading. After almost 9-10 minutes of rigorous kneading, you will have a satisfactory smooth dough.

Double wrap it in cling film and let it stand for 12 hours, after which you can use it for coating cakes. You can store this for several weeks in the fridge by simply coating the dough with some vegan shortening and then wrapping it twice with cling film. When reusing, let it stand at room temperature for almost 8 hours.