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Name: Fondant
Prep time: 20 min
Total time: 20 min
Yield: 32
Cuisine: American
Ingredients: 2 pounds powdered sugar (8 cups); 1/2 cup Corn syrup; 1/4 cup Water cold; 1 envelope knox gelatin

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INGREDIENTS

2 pounds powdered sugar ; (8 cups)
1/2 cup Corn syrup
1/4 cup Water ; cold
1 envelope knox gelatin

Servings

INSTRUCTIONS

Instructions

Put the cold water in a microwave-safe dish and sprinkle the gelatin over the top evenly and quickly. Allow the gelatin to sit in the water for a couple of minutes until it has absorbed all the water. Measure the corn syrup put in a microwave-safe dish and warm it in the microwave for a few seconds. Do not overheat it, but get it above luke warm. If you are coloring the whole batch of fondant, add your gel-based color to the corn syrup now and mix thoroughly. (Remember to add plenty because the powdered sugar will lighten the color.) **Avoid using liquid food coloring, as it makes the Fondant gooey. If you have to use liquid food coloring, you can mix it with a bit of powdered sugar. Put the amount of color you intend to use in a small mixing bowl, then add powdered sugar slowly**

one envelope= 4 teaspoons + 1/4 teaspoon + 1/16 teaspoon

Warm up the gelatin mix until it turns into a mostly-clear liquid. Add it to the corn syrup and mix. Place about a third of the sugar in a large mixing bowl, pour the liquid mixture into the bowl and mix at a low speed, gradually adding the rest of the sugar. When the mixture gets too stiff for your mixture use a large spoon, when it is not too sticky, place it on pastry mat sprinkled with powdered sugar. Knead it with your hands until smooth, you may need to add more powdered sugar if necessary depending on the humidity and temperature.

Store wrapped in plastic and then in a zipper-lock thick plastic bag for up to about a month in refrigerator or stored in the freezer for several months. If it gets a little too dry, wet your hands lightly before kneading it again.

Tips

The Fondant can be warmed up in the microwave for a few seconds (3-5 seconds), or it'll melt and be awful!). That'll make it easier to work with.

NOTES

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Fondant

2 pounds  powdered sugar (8 cups)
1/2 cup Corn syrup 
1/4 cup Water cold
1 envelope knox gelatin

Instructions
Put the cold water in a microwave-safe dish and sprinkle the gelatin over the top evenly and quickly. Allow the gelatin to sit in the water for a couple of minutes until it has absorbed all the water. Measure the corn syrup put in a microwave-safe dish and warm it in the microwave for a few seconds. Do not overheat it, but get it above luke warm. If you are coloring the whole batch of fondant, add your gel-based color to the corn syrup now and mix thoroughly. (Remember to add plenty because the powdered sugar will lighten the color.) **Avoid using liquid food coloring, as it makes the Fondant gooey. If you have to use liquid food coloring, you can mix it with a bit of powdered sugar. Put the amount of color you intend to use in a small mixing bowl, then add powdered sugar slowly**

one envelope= 4 teaspoons + 1/4 teaspoon + 1/16 teaspoon 
Warm up the gelatin mix until it turns into a mostly-clear liquid. Add it to the corn syrup and mix. Place about a third of the sugar in a large mixing bowl, pour the liquid mixture into the bowl and mix at a low speed, gradually adding the rest of the sugar. When the mixture gets too stiff for your mixture use a large spoon, when it is not too sticky, place it on pastry mat sprinkled with powdered sugar. Knead it with your hands until smooth, you may need to add more powdered sugar if necessary depending on the humidity and temperature.

Tips
The Fondant can be warmed up in the microwave for a few seconds (3-5 seconds), or it'll melt and be awful!). That'll make it easier to work with.

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 32 Servings

Calories: 170
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.4mg		0 %
Potassium 0.9mg		0 %
Total Carbohydrate 43.4g		13 %
	Dietary Fiber 0g	0 %
	Sugars, other 43.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 170

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