Fondant Icing.
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Fondant Icing.

.

Rasmi Viju

Ingredients

6-serving
  1. 1 Teaspoon Gelatin
  2. 1/2 Cup glucose
  3. 1 Tablespoon glycerin
  4. 1/4 Cup water cold
  5. 8 Cups icing Sugar
  6. 2 Tablespoons butter

Method

20 mins
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    Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften.Place the bowl into a saucepan with barely simmering water until the gelatin dissolves.Add glucose mix well.Stir in the glycerin and off the stove.

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    Sift 6 cups of icing sugar into a large bowl. Make a well in the center and pour the glycerin mixture into the well in the icing sugar and stir with a wooden spoon until combined. The mixture will be very sticky.

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    Sift some of the remaining sugar onto a smooth work surface and transfer the sticky fondant and start kneading adding a little more sugar if necessary, to form a smooth.Rub the butter on your thumbs and knead it into the fondant.

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    Wrap the fondant in plastic wrap and place in a plastic bag. Allow the fondant to rest for some hours before using.

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    Add desired color to the fondant and use.

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