INGREDIENTS

INSTRUCTIONS

Sprinkle the gelatin over the water in a 2-cup heatproof glass
measure or bowl and allow to sit for 5 minutes. Set in a small pan of
simmering water and stir until the gelatin is dissolved. (This can
also be done in a few seconds in a microwave on high power, stirring
once or twice.) Blend in the corn syrup and glycerine, then add the
shortening and stir until melted. Remove from the heat and stir in
vanilla.
Mix the sugar and cocoa in a large bowl and make a well in the
center. Add the gelatin mixture and stir with a wooden spoon until
blended. Mix with your hands and knead vigorously in the bowl until
it forms a ball. Turn out onto a smooth, lightly greased surface such
as Formica or marble, clean your hands, and knead until smooth and
satiny. If the fondant seems dry or brittle, add several drops of
water and knead well. The water will make it very sticky and messy at
first. When the mixture holds together, scrape the counter clean,
lightly grease it, and knead the fondant until smooth.
Chocolate Rolled Fondant may be used at once but is easier to work
with if made one day ahead to give the moisture a chance to
distribute evenly. It is important to cover the fondant to prevent
drying out. Wrap tightly with plastic wrap and place in an airtight
container.
When ready to roll out, spray the work surface and rolling pin with
nonstick vegetable spray. Don't be alarmed if tiny cracks appear in
the surface of the fondant; the warmth from the kneading or pressure
from the rolling pin will make it smooth and satiny.
TIPS
If the cocoa is lumpy, process it in a food processor for a few
seconds until powdery. If Lumpy cocoa is used it might not
incorporated evenly into the fondant. If this should happen, the
chocolate fondant can also be placed in the food processor for a few
seconds until completely smooth. Don't try to process the whole batch
at a time.
I use nonstick vegetable spray to grease the counter, rolling pin,
cutters - even my hands.
If stored fondant seems very stiff, a few seconds in the microwave
before kneading it will make it pliable.
Don't be tempted to substitute butter for the solid white shortening.
This is one rare instance where there is no perceivable difference in
flavor and the shortening actually blends better (without streaking)
than the butter.
Recipe makes 2 3/4 pounds - enough to cover a 9-inch by 3-inch cake
and a 6-inch by 3-inch cake.
Store- 1 week room temperature, 1 month refrigerated, 6 months frozen.
Recipe by: Tim Schewe <tschewe@cln.etc.bc.ca>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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