Rolled Fondant From Scratch

Directions

1. 1
   Combine first 4 ingredients in a medium saucepan, over medium heat stir constantly until it reaches a rapid boil.
2. 2
   Reduce heat, cover and simmer for 5 minutes.
3. 3
   Remove from heat and uncover to let it cool.
4. 4
   Large batches of this can be made and kept at room temperature for 2-3 months and used as a white corn syrup.
5. 5
   Measure out ICE COLD water, sprinkle gelatin packs over the water - DO NOT STIR, place in refrigerator for 5 minutes until all of the gelatin has set.
6. 6
   Set up a shallow pan of boiling water.
7. 7
   Set your gelatin mixture dish into the boiling water (creates a double boiler) stir until the gelatin in dissolved.
8. 8
   Blend in glycerin, gum paste, and shortening until melted.
9. 9
   Remove from heat.
10. 10
    Combine the gelatin mixture with the corn syrup mixture.
11. 11
    Place the powdered sugar into a large mixing bowl and make a well in the center.
12. 12
    Add the liquid mixture.
13. 13
    Use a WELL GREASED WOODEN spoon to mix.
14. 14
    Get plastic zip lock bags ready, spread out some wax paper or lightly grease a marble or Formica surface to kneed on.
15. 15
    Remove all jewelry, GREASE your hands really good.
16. 16
    Kneed vigorously in the bowl until all of the sugar is blended.
17. 17
    Turn out on kneading surface and work the dough until it resembles a smooth, slightly shinny, well-shaped stone. When dropped it should spread out slightly but still retain it's shape. It should not crumble or crack. It should not be gooey or sticky anymore.
18. 18
    If it is too sticky, add more powdered sugar.
19. 19
    If it is too dry add a few drops of water.
20. 20
    Divide into sections, create balls and put into plastic wrap to keep from drying out.
21. 21
    Take out one section at a time, add food coloring (I use concentrated icing drops) and blend into the dough. Cover tightly and start working on next color. repeat as necessary.
22. 22
    Now, to use the fondant - roll out to about 1/4 inch thick then mold, cut, shape - what ever you like.
23. 23
    Use a layer of buttercream on cake, slightly crusted, then drape fondant and cut away the excess. Greased hands work wonderful to smooth the fondant out.
24. 24
    Fondant seals in the moisture of a cake. Once it is refrigerated it is no longer flexible and easy to work with.