Rolled Fondant

1Tablespoon plus 2 Teaspoons unflavored gelatin
¼ cup cold water
½ cup Wilton Glucose
2 Tablespoons solid vegetable shortening
1 Tablespoon Wilton Glycerin
Icing color and flavoring, as desired
8 Cups sifted confectioners’ sugar (about2lbs.)

Combine gelatin and cold water, let stand until thick. Place mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Place 4 cups of confectioners’ sugar in bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wood spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar, if too stiff add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. DO NOT REFRIGERATE OR FREEZE. When ready to use, knead again until soft. This recipe makes approx. 36oz., enough to cover a 10x4in round cake.