Chocolate Rolled Fondant
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 10" x 4" Cake
ingredients
- 2 lbs sifted confectioners' sugar (powdered)
- 1⁄4 cup cold water
- 1 tablespoon unflavored gelatin
- 1⁄4 cup liquid glucose or 1/4 cup white corn syrup
- 1 1⁄2 tablespoons glycerine
- 2 tablespoons vegetable shortening (optional)
- 4 ounces unsweetened chocolate, melted or
- 1⁄2 cup cocoa
- 1 1 teaspoon almond extract, paste or 1 teaspoon liquid, coloring if desired
directions
- Place sifted confectioners’ sugar into a large bowl and make a well in the center.
- Pour the water into small saucepan and sprinkle the gelatin on top to soften for about 5 minutes.
- Gently heat the gelatin and stir until it is dissolved and clear. Do not boil.
- Remove from the heat and add the glucose or syrup, glycerine and shortening, stirring until well blended.
- Pour the mixture into the well of sugar and mix until most of the sugar is blended.
- Knead with your hands until all of the sugar is combined and the mixture becomes stiff.
- Knead in melted chocolate. If the mixture is very sticky, add small amounts of confectioners’ sugar.
- Shape the mixture into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature overnight in an airtight container.
- To make a chocolate brown colored fondant without the chocolate taste, knead in brown icing color with a small amount of red icing color to white fondant.
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