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Ingredients
- 1 Tbsp. Gelatin
- 1/3 c. Water
- 2/3 c. Corn syrup
- 1 Tbsp. Glycerine
- 1/4 c. Solid white vegetable shortening
- 1 tsp Vanilla
- 6 1/4 c. Powdered sugar, (lightly spooned into c.)
- 2 c. + 2 Tbsp. unsweetened cocoa, (Dutch), Or possibly
- 2 1/2 c. Nonalkalized cocoa such a Hershey's
Directions
- Sprinkle the gelatin over the water in a 2-c. heatproof glass measure or possibly bowl and allow to sit for 5 min. Set in a small pan of simmering water and stir till the gelatin is dissolved. (This can also be done in a few seconds in a microwave on high power, stirring once or possibly twice.) Blend in the corn syrup and glycerine, then add in the shortening and stir till 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 in the gelatin mix and stir with a wooden spoon till blended. Mix with your hands and knead vigorously in the bowl till it forms a ball. Turn out onto a smooth, lightly greased surface such as Formica or possibly marble, clean your hands, and knead till smooth and satiny. If the fondant seems dry or possibly brittle, add in several drops of water and knead well. The water will make it very sticky and messy at first. When the mix holds together, scrape the counter clean, lightly grease it, and knead the fondant till 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 proportionately. 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. Do not be alarmed if tiny cracks appear in the surface of the fondant; the warmth from the kneading or possibly 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 till powdery. If Lumpy cocoa is used it might not incorporated proportionately into the fondant. If this should happen, the chocolate fondant can also be placed in the food processor for a few seconds till completely smooth. Do not 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.
- Do not 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 - sufficient 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 frzn.
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