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Suggest a better descriptionIn a large bowl, sift sugar and make a well in the center. Pour the water into a small saucepan and sprinkle the gelatin on top to soften for about 5 minutes. Heat the gelatin and stir until dissolved and clear. Do not boil. Turn off the heat and add the glucose or syrup and glycerine, stirring until well blended. Add flavoring. Pour into well of sugar and mix until all of the sugar is blended. Knead the icing with your hands until it becomes stiff. If the mixture is sticky, add small amounts of confectioners sugar. Shape the mixture into a ball, wrap it tightly in plastic wrap and place it in an airtight container. This will keep for two weeks. This recipe yields 2 pounds, enough to cover a 9-inch cake, 4 inches high. Source: "CHEF DU JOUR - (Show # DJ-9225) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Yield: "2 pounds" Recipe by: Colette Peters
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 1 | ||
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Calories: 47 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.9mg | 1 % | |
Potassium 2.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 12g | 17 % | |
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. |
Calories per serving: 47
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