Fondant

submitted by rcoen

1 (1/4 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

Combine gelatin and cold water; let stand until thick. Place gelatin
mixture in top of double boiler and heat until dissolved. Add glucose
and glycerin, mix well. Stir in shortening and just before completely
melted, remove from heat and stir in vanilla. Mixture should cool until
lukewarm. Place 4 cups confectioners' sugar in a large bowl. Make a well
in the center and using a wooden spoon, stir in the lukewarm gelatin
mixture. Mix in sugar and add more a little at a time, until stickiness
disappears. Knead in remaining sugar. Knead until the fondant is smooth,
pliable and does not stick to your hands. If fondant is too soft, add
more sugar; if too stiff, add water (a drop at a time). Use fondant
immediately or store in airtight container in fridge. When ready to use,
bring to room temperature and knead again until soft.



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