Rollable fondant icing
Makes: 225 grammes
- 5 tablespoons water, divided
- 1 teaspoon gelatine
- 225g icing sugar
- 1 tablespoon glucose syrup (optional)
- 1 teaspoon glycerine (optional)
Prep:20min › Cook:5min › Extra time:8hr setting › Ready in:8hr25min
- If you have a marble or granite slab, or work surface, grease it liberally; grease a palette knife also. (If you don't have a marble or granite slab, use a smooth work surface.)
- In a small jug, add 1 tablespoon of water and sprinkle in the gelatine. Leave to soak.
- In a heavy-based saucepan, put the sugar, 4 tablespoons water and glucose syrup. Heat over a medium heat until sugar has dissolved, stirring gently.
- When the sugar mixture comes to the boil, boil for 2 to 3 minutes, or until the syrup has reached soft-ball stage (112 degrees C) on a sugar thermometer.
- While the sugar is boiling, heat the soaked gelatine in a saucepan of simmering water until dissolved and liquid.
- When the sugar has finished cooking, remove from heat and dip the saucepan's base in cold water to stop it from cooking. Leave to cool for a few seconds.
- Add the gelatine and glycerine to the sugar, and stir gently to combine.
- Pour the mixture out onto the marble slab, and begin turning and mixing with the palette knife until it becomes a paste and clay-like. At first, the fondant will be very fluid, but it will gradually harden. After 5 to 10 minutes of turning and mixing, the fondant will become very stiff, crumbly and hard to manipulate. At this point, lightly grease your hands and work surface, and begin kneading the fondant into a ball as you would with bread dough. As you knead, the fondant will begin to come together and become softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.
- Put the fondant in a sandwich bag, or wrap in cling film, and refrigerate overnight (or at least a few hours) until set.
The optional ingredients are to calm the screams of the inner perfectionist!
In the USA, corn syrup can be used instead of glucose syrup. If you don't have a marble slab, I suggest you mix is vigorously with a wooden spoon in the pan until clay-like, then wrap and chill. Although, I haven't tried this myself, it's a suggestion based on previous experimentation.
It is best kept in the fridge when not in use, and can keep for up to a week.
seemed to have problems with getting the icing to go to "crumbly". Not sure but it maybe the length of time cooking the sugar. Dont have a sugar thermometer. - 22 Sep 2012
Didn't work at all - 22 Aug 2013
I'v tried this recipe three times and everytime its failed. I'm vegetarian and so I used vegetarian gelatine, will that make a difference? - 01 Oct 2012