Culinary Institute of America

Rolled Fondant

Preparation info
  • Makes approximately

    2 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Water 1½

Method

  1. Combine the water and gelatin and heat gently to dissolve only, to about 90°F/32°C. Remove from the heat and stir in the corn syrup and glycerin, if using.
  2. Add the sugar and mix until smooth and well combined. Form into a log.
  3. Lightly coat with shortening. Wrap with plastic wrap, sealing tightly.