Making fondant yourself
Time
Preparation time: 15 min.
Cooking or baking time: 5 min.
Total preparation time: 20 min.
Rollfondant can be made very well, here comes a recipe for it:
ingredients
- 1 pck of ground gelatin (9 g)
- 60 ml of water
- 120 ml or 170 g glucose syrup (I take caramel syrup from Kaufland)
- 1 tsp - 1 tbsp glycerin
- 1/2 teaspoon of citric acid
- 1/2 teaspoon salt
- 1000 g of powdered sugar
preparation
- Soak the gelatine in a bowl with the 60 ml of water and let it swell. Then carefully dissolve in the microwave.
- Then stir in one by one the syrup, the glycerine, the citric acid and the salt.
- If you want to color the fondant you can now add the food coloring. The best pastel colors are.
- Put 2 packets of powdered sugar in a bowl, make a chill in the middle and pour in the gelatine mixture.
- Use the hand mixer and dough hook to stir the liquid under the powdered sugar. Always mix the icing sugar from the edge. My hand mixer does not do that for very long.
- Put a packet of powdered sugar on the work surface and put everything on it from the bowl.
- Now knead with your hands and always make sure that the fondant is covered with enough powdered sugar. Gradually it stops sticking. I never need all 4 packages.
- Pack the fondant airtight and only after one day rest at room temperature.
- To do this, add powdered sugar and cornstarch to the work surface and knead again until the fondant is supple. Also in this step you can color it again.
The fondant can be stored for 6 months in the fridge and in the freezer even longer. Before processing, bring the fondant back to room temperature.
Have fun while copying.
