Rolled Fondant

Yield 3 pounds

Ingredients

* 1 cup light corn syrup
* 1 cup shortening
* 1/2 teaspoon salt
* 1 teaspoon clear vanilla extract
* 2 pounds confectioners' sugar

Directions

1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

I have been looking for a recipe for fondant, I will try this on my next cake. Its hard not to want to use this, I watch cake Boss and they use it on all their cakes.

Ever wonder what happens if you bake fondant? Well, don't ask why, but I did it.

It melts down into a very crispy candy if you make sure to bake it long enough. It's good, but make sure you cook it all the way, cuz if you don't, it's rubbery and gross. You know you've cooked it good, when it completely melts and goes kinda transparent and is really really bubbly.

New Cook said:

Ever wonder what happens if you bake fondant? Well, don't ask why, but I did it.

It melts down into a very crispy candy if you make sure to bake it long enough. It's good, but make sure you cook it all the way, cuz if you don't, it's rubbery and gross. You know you've cooked it good, when it completely melts and goes kinda transparent and is really really bubbly.

Click to expand...

Interesting. I would have never thought to try such a thing. You know, sometimes the best things come from 'accidents'. lol.