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Wedding Cake Fondant Recipe

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This recipe for Wedding Cake Fondant, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynette Hutchison

Category:
Category:

Ingredients:  
Ingredients:  
2 envelopes unflavored gelatin
1/2 cup cold water
4 lbs. Powdered sugar
4 tab. melted shortening
1 tab. flavoring of your choice (mint, strawberry, almond etc,)
1 generous heaping cup of glucose

Directions:
Directions:
Put cold water and both envelopes gelatin in pan over very low heat and swirl to mix. (you just want to warm this, not cook it)

Add melted shortening, flavoring, and glucose. Warm to a baby bottle temperature.

Put powdered sugar in large mixing bowl and make a well in center. Pour mixture into well and begin to stir to incorporate sugar and liquid together. After mixture is somewhat combined. Dump bowl onto counter greased with Crisco. Grease your hands and begin to knead sugar into mixture. Keep kneeding until you have a nice large ball of fondant. You may not need all of the sugar that is on the counter. You don't want your ball to look dry and cracked.

Double wrap fondant in plastic and put in zip lock bag. Let sit overnight on counter before using. Can store in fridge for several months. Remove and bring to room temperature before rolling out. Always grease the counter and sprinkle with powdered sugar while rolling out fondant.

Number Of Servings:
Number Of Servings:
Makes about 4 1/2 lbs of fondant
Personal Notes:
Personal Notes:
Recipe is from Carrie's Cakes

 

 

 

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