Ingredients
- Olpers Cream ¼ cup
- Gelatin 1 ½ tbsp
- Meringue powder ½ tsp
- Light corn syrup ½ cup
- Butter or Vegetable shortening 3 tbsp
- Glycerin 1 ½ tbsp
- Salt ½ tsp
- Vanilla or other flavoring 2 tsp
- Sugar powder 900 grams to 1 kg
Cooking Directions
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Add 700 grams of powder sugar in a bowl.
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Add cream and gelatin in a microwave safe bowl and rest for about 2 minutes until it blooms.
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Microwave on high for one minute, mix nicely to ensure it’s dissolved.
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If needed place back in the microwave for a more 20 to 30 seconds. The mixture will be very cloudy.
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Stir in the corn syrup and mix well then add in the butter.
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The gelatin mixture should be enough hot to melt the butter if not return back for about 10 seconds more.
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Its not necessary that the butter has to be completely dissolved, a few small pieces are fine.
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If the mixture is hot it will melt the sugar and you will end up using excess sugar resulting in a dry fondant.
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Now, add in glycerin, salt, meringue powder & vanilla. Mix well.
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If you want to add a color in fondant, add gel color at this point.
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Now make a well in powdered sugar and start mixing the prepared mixture from the center out wards.
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Make sure to get all the sugar mixed well. This looks dry but it is not, there are still wet pockets and the meringue powder is still blooming in the sugar, so make sure to knead well and do not add more sugar.
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Once you have dough formed, transfer to a flat surface and knead. If you feel the mixture is dry add a tbsp of butter or Vegetable shortening to your hands and knead.
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This is recommended do not add any more powdered sugar at this point even if the mixture appears a big sticky (not too sticky). Knead it well though.
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Wrap in plastic or cling wrap and leave in the fridge overnight to rest.
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When ready to use. Remove from the fridge and allow coming to room temperature.
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Once at room temperature, knead well until soft but not sticky. At this point you can add more powder sugar if needed.
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