Rolled Fondant Recipe
1/4 ounce package unflavored gelatin
3 tablespoons cold water
1/2 cup corn syrup
1 tablespoon glycerin
2 tablespoons vegetable shortening
1 teaspoon clear vanilla extract
8 cups sifted confectioners' sugar
In medium bowl still together the gelatin and cold water, let the mixture stand until it thickens. Than place the gelatin mixture in the top part of a double boiler and heat it over medium heat, stirring continuously until the gelatin is dissolved.
Add the corn syrup and glycerin to the gelatin mixture and mix well. Stir in the shortening and just before it's completely melted, remove the mixture form the heat and stir in the vanilla. Let mixture cool.
Place 4 cups of confectioner's sugar in a large bowl. Make a well in the center place all the lukewarm gelatin mixture in the well, and then use a wooden spoon to draw the sugar form the edges into the liquid.
Mix some of the remaining sugar 1/2 cup at a time the stickiness disappears.
Transfer the fondant from the bowl to your work surface, and knead in the remaining confectioners' sugar. Knead until the fondant is smooth, pliable, and doesn't stick to your hands.
if it is too soft add more sugar, if it's too stiff add water one drop at a time.
Use fondant immediate or store in the refrigerator in an airtight container. When you are ready to use it bring it to room temperature and knead it unit it's soft again.