| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour09 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Confectioners' sugar |
| 1/4 |
c |
Cold water |
| 1 |
tb |
Unflavored gelatin |
| 1/2 |
c |
Glucose; (found in cake-decorating stores) |
|
|
Or white corn syrup |
| 1 1/2 |
tb |
Glycerine; (found in cake-decorating |
|
|
Stores) |
| 1 |
ts |
Flavoring; (vanilla will give the fondant |
|
|
An off-white color) |
INSTRUCTIONS
In a large bowl, sift sugar and make a well in the center. Pour the water
into a small saucepan and sprinkle the gelatin on top to soften for about 5
minutes. Heat the gelatin and stir until dissolved and clear. Do not boil.
Turn off the heat and add the glucose or syrup and glycerine, stirring
until well blended. Add flavoring. Pour into well of sugar and mix until
all of the sugar is blended. Knead the icing with your hands until it
becomes stiff. If the mixture is sticky, add small amounts of
confectioners' sugar. Shape the mixture into a ball, wrap it tightly in
plastic wrap and place it in an airtight container. This will keep for two
weeks. This recipe yields 2 pounds, enough to cover a 9-inch cake, 4 inches
high.
Source: "CHEF DU JOUR - (Show # DJ-9225) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net" Yield: "2 pounds"
Recipe by: Colette Peters
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