Fundamentals of Rolled Fondant Making & Coloring

Scale the ingredients precisely. Cut the gelatin sheets into small squares and mix them in a bowl with the cold water. Allow the sheets to soften or bloom. Sift the confectioners’ sugar on parchment paper. Transfer into a bowl and set aside. Prepare a saucepan halfway with water for a Bain Marie and bring to a simmer on low heat.

In a bowl over the simmering water, add the shortening and glycerin. Slightly warm the corn syrup to soften in the microwave. Add it to the shortening and glycerin mixture. When the shortening is completely melted, place the bloomed gelatin and remaining water in a bowl. Stir it to dissolve the gelatin or until the mixture becomes clear, then remove from the heat. Now make a well in the center of the confectioners’ sugar. Add the gelatin liquid. Mix until it is well incorporated using a spatula. Adjust the consistency by adding a little more confectioners’ sugar or a little more water. Also, knead in flavoring oils at this time or add titanium dioxide powder or gel color to make it whiter or opaque. When using flavored water, adjust the total amount of liquid in the recipe accordingly.

Place it on the work surface. Knead until it is smooth and malleable. Tightly wrap the fondant twice in plastic wrap. Then, place it in an airtight container or plastic bag until ready to use. The fondant should rest for six hours before use.

To color fondant, add a small amount of color at a time using a toothpick. Knead the fondant to disperse the color and continue kneading until there are no streaks. Remove a small piece of fondant and add more color- a dab at a time. Then add it to the rest and knead it until it is incorporated to deepen the color. Tightly wrap the fondant and place it into a plastic bag. Allow it to absorb the color for several hours before using.

Store rolled fondant, tightly wrapped twice in plastic, then put it into a plastic bag or vacuum-sealed bag with as much air removed as possible. Place it into the refrigerator for up to six months. Allow it to come to room temperature and knead in shortening before use. Well-wrapped rolled fondant lasts for years in the freezer. Allow it to thaw and come to room temperature, then knead in shortening before use. Use and re-freeze rolled fondant without any problems or ill effects on the paste.