Modelling fondant

Modelling fondant

By
From
Encyclopedia of Food and Cookery
Makes
500 g

Excellent for moulded decorations, such as fruit and flowers.

Ingredients

Quantity Ingredient
1/2 teaspoon powdered gelatine
1 tablespoon cold water
3 teaspoons liquid glucose
500g pure icing sugar, sifted
maize cornflour, for dusting
food colouring, as desired

Method

  1. Soften gelatine in cold water, then place over hot water and stir until dissolved. Remove from heat and stir in glucose. Add to icing sugar, kneading well until all sugar has been absorbed.
  2. Put on a board dusted with cornflour and knead until pliable, adding colouring if desired. Keep mixture well wrapped in an airtight container until ready to use.

Note

  • If the mixture is too dry add a little boiled water, and if too moist add extra sifted icing sugar.
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