This recipe provides a simple yet effective way to create rolled fondant for decorating cakes and pastries.
Combine the gelatin and cold water in a small bowl and let it sit until it thickens.
Letting the gelatin bloom ensures it dissolves evenly.
Warm the gelatin mixture over low heat until fully dissolved, but do not let it boil.
Stir constantly to prevent the gelatin from sticking to the pan.
Stir in the corn syrup and shortening until melted, then remove from heat and add the vanilla extract.
Adding the vanilla off-heat preserves its flavor.
Place 4 cups of confectioners' sugar in a large bowl, make a well in the center, and pour in the gelatin mixture. Mix until combined.
Use a wooden spoon as it is sturdy enough for thick mixtures.
Gradually add the remaining sugar while kneading the mixture until it becomes smooth and pliable.
Dust your hands and surface with sugar to prevent sticking.
Wrap the fondant tightly in plastic wrap and let it rest for at least 12 hours before use.
Resting allows the fondant to develop the right texture.
Dust your work surface and rolling pin with cornstarch, then roll out the fondant to your desired thickness.
Roll evenly to avoid thin spots.
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