Sugar Paste (Rolled Fondant)

Sugar Paste (Rolled Fondant)

Also known as Plastic or Cold Rolled Fondant

Imperial Description
2 Lbs Powder (Icing) Sugar – Sifted
1 Tbsp Unflavored Powdered Gelatin
1/4 Cup Water
1/2 Cup Liquid Glucose
Method:
  • Sift 1-1/2 lbs of icing sugar into a bowl and make a well in the centre.
  • Sift remaining 1/2 lb of icing sugar into a separate bowl and put to one side.
  • Place the water into a Pyrex measuring cup and sprinkle the gelatin over the water. Let stand until the gelatin has begun to dissolve. Place the Pyrex cup into a pot of water and slowly heat the mixture until the gelatin has dissolved. Do not overheat.
  • Add the glucose to the heated water and gelatin mixture and stir until smooth.
  • Pour the smooth mixture into the well of powdered sugar.
  • With a spoon, stir the powdered sugar from the sides of the bowl into the mixture.
  • When stiff, turn out onto the counter and knead in the remaining sugar.
  • At this point you may or may not need to add sugar from the separated 1/2 pound and knead in until the desired feel is achieved.
  • Wrap in plastic wrap and allow to rest.

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