Total Calories: 1,088
Sift powdered sugar into a large bowl set aside. In a 1-quart saucepan, sprinkle gelatin over water let stand for 1 minute. Stir over very low heat until gelatin is dissolved. Add corn syrup, shortening and glycerine. Stir over very low heat until shortening is melted (do not boil). Remove from heat.
Stir in extract. Pour over powdered sugar in bowl. Stir with a wooden spoon coated with non-stick spray. With sprayed hands, knead in bowl until smooth and pliable. Add additional powdered sugar as needed if fondant is sticky. Spray counter top and rolling pin with non-stick cooking spray dust with powdered sugar. Roll fondant into a 16-inch circle about 1/4 inch thick, rotating frequently to prevent sticking. If fondant seems too soft to handle, let stand for 20 to 30 minutes before lifting onto cake. See Layered Wedding Cake for cake preparation and application of icing.
This Rolled Fondant Icing recipe is from the Special Cakes Made Easy Cookbook. Download this Cookbook today.
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