I need a quick an easy recipe for fondant.?!
Answers:
http://whatscookingamerica!.net/PegW/Fond!.!.!.
I found this to be the easiest! I hope it's what you're looking for!Www@FoodAQ@Com
I found this to be the easiest! I hope it's what you're looking for!Www@FoodAQ@Com
This is Toba Garrett's fondant recipe and I am in love with it!. (well renowned cake decorator/artist extraordinaire)
Yield: 2 lbs (908 g)
Prep!. Time: 20 min
Work it like bread down when you're kneading in the sugar!. You may not need all of the sugar though, so beware!.
ROLLED FONDANT
Ingredients
1 Tbsp (1 envelope) unflavoured gelatin
1/4 cup (60 ml) cold water
1 tsp lemon, almond or orange or other extract
1/2 c (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) 10X confectioner's sugar
1/2 tsp white vegetable shortening
1!. Sprinkle gelatin over cold water in a small bowl!. Let stand for two minutes to soften!. Place over a pan of simmering water until gelatin dissolves, or use microwave for 30 seconds on HIGH!. Do not overheat!. Add the flavouring!.
2!. Add corn syrup and glycerin (optional) and stir until mixture is smooth and clear!. Gently reheat if necessary, or microwave for an additional 15 to 20 seconds on HIGH!. Stir again!.
3!. Sift 1 1/2 pounds (680 g) of the sugar into a large bowl!. Make a well in the sugar and pour the liquid mixture!. Stir with a wooden spoon!. The mixture will become sticky!.
4!. Sift some of the remaining 1/2 pound (225 g) of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take!. Knead the fondant, adding a little more sugar, if necessary, to form a smooth, pliable mass!. The fondant should be firm and soft!. Rub the vegetable shortening on your palms and knead it into the fondant!. This relieves the stickiness of the fondant!.
5!. Wrap the fondant in plastic wrap well and place it in the refrigerator until ready to use!. Rolled fondant woks best if allowed to rest for 24 hours!.
Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag!. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months!.Www@FoodAQ@Com
Yield: 2 lbs (908 g)
Prep!. Time: 20 min
Work it like bread down when you're kneading in the sugar!. You may not need all of the sugar though, so beware!.
ROLLED FONDANT
Ingredients
1 Tbsp (1 envelope) unflavoured gelatin
1/4 cup (60 ml) cold water
1 tsp lemon, almond or orange or other extract
1/2 c (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) 10X confectioner's sugar
1/2 tsp white vegetable shortening
1!. Sprinkle gelatin over cold water in a small bowl!. Let stand for two minutes to soften!. Place over a pan of simmering water until gelatin dissolves, or use microwave for 30 seconds on HIGH!. Do not overheat!. Add the flavouring!.
2!. Add corn syrup and glycerin (optional) and stir until mixture is smooth and clear!. Gently reheat if necessary, or microwave for an additional 15 to 20 seconds on HIGH!. Stir again!.
3!. Sift 1 1/2 pounds (680 g) of the sugar into a large bowl!. Make a well in the sugar and pour the liquid mixture!. Stir with a wooden spoon!. The mixture will become sticky!.
4!. Sift some of the remaining 1/2 pound (225 g) of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take!. Knead the fondant, adding a little more sugar, if necessary, to form a smooth, pliable mass!. The fondant should be firm and soft!. Rub the vegetable shortening on your palms and knead it into the fondant!. This relieves the stickiness of the fondant!.
5!. Wrap the fondant in plastic wrap well and place it in the refrigerator until ready to use!. Rolled fondant woks best if allowed to rest for 24 hours!.
Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag!. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months!.Www@FoodAQ@Com
Who makes fondant!? Just go buy it!.Www@FoodAQ@Com